Description
A vibrant and flavorful combination of zucchini and corn, sautéed with onions and spices, creating a delightful and nutritious dish perfect as a side or snack.
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 and pepper, to taste
- Fresh cilantro (for garnish, optional)
Instructions
- Wash and trim the zucchini. Cut the zucchini into thin half-moon slices.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the diced onion and sauté for about 3 minutes until translucent.
- Stir in the zucchini slices, cooking for another 5 minutes until they soften.
- Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well.
- Continue to cook for an additional 5-7 minutes until zucchini is tender.
- Taste and adjust seasoning if necessary.
- Remove from heat and garnish with fresh cilantro if desired. Serve hot.
Notes
For extra flavor, add a touch of lime juice before serving. Prep can be done a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: zucchini, corn, calabacitas, vegetarian, Mexican side dish