Description
A vibrant and nutritious dish featuring zucchini, corn, and tomatoes, perfect for a summer side or a light main meal.
Ingredients
Scale
- 4 medium zucchini (about 1 lb total)
- 1 cup corn (fresh or frozen, about 5 oz)
- 1 medium onion (diced)
- 1 medium tomato (diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt & pepper to taste
- Fresh cilantro (for garnish, optional)
Instructions
- Wash and trim zucchini, cutting it into thin half-moon slices.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until soft and translucent (about 3 minutes).
- Stir in zucchini slices and cook for another 5 minutes.
- Add corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir to combine.
- Continue cooking for another 5-7 minutes until zucchini is tender and flavors meld.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve hot.
Notes
Serve as a side dish or add protein for a full meal. This dish can be prepared a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: calabacitas, zucchini, corn, vegetarian, Mexican cuisine, summer recipes