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Calabacitas

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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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