Calabacitas
By á-174942
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Ingredients
- 1 tablespoon canola oil
- 1 small onion chopped
- 1 jalapeño pepper chopped
- 2 pounds zucchini thinly sliced
- into half rounds
- 1/2 cup corn kernels
- 3/4 teaspoon salt
- 1/2 teaspoon chili powder
Details
Servings 6
Preparation
Step 1
In a large skillet over medium heat, heat oil until it shimmers. Add onion and pepper. Cook 1 to 2 minutes, stirring, until onion is softened.
Add zucchini, corn, salt and chili powder; mix well. Cook 5 minutes or until zucchini is softened. Add 3 to 4 tablespoons water, cover and cook 2 minutes more, until zucchini is soft and tender.
This recipe yields 6 servings.
Carbohydrates: 8.5 grams
Net Carbs: 6.5 grams
Fiber: 2 grams
Protein: 2 grams
Fat: 2.5 grams
Calories: 60
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