Calabacitas: Mexican Zucchini And Corn
Calabacitas: Mexican Zucchini And Corn is a vibrant and flavorful dish that captures the essence of summer. This healthy medley of sautéed zucchini and sweet corn is quick to prepare, making it an ideal choice for busy weeknights or casual gatherings. Not only does it serve as a nourishing side dish, but it can also be enjoyed as a light main course or wrapped in tortillas for a delightful vegetarian taco. With its colorful presentation and fresh taste, Calabacitas is sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 medium zucchini (about 1 lb total)
- 1 cup corn (fresh or frozen)
- 1 medium onion (diced)
- 1 medium tomato (diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro (optional garnish)
Instructions
- Wash and trim the zucchini, then slice into thin half-moons.
- Heat olive oil in a large skillet over medium heat and sauté the diced onion for about 3 minutes until translucent.
- Add the zucchini slices and cook for another 5 minutes until they begin to soften.
- Stir in corn, diced tomato, garlic powder, cumin, salt, and pepper; mix well.
- Continue cooking for an additional 5-7 minutes until the zucchini is tender but not mushy. Adjust seasoning if necessary.
- Remove from heat, garnish with cilantro if desired, and serve hot.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg