Calabasitas with Summer Corn, Zucchini, Green Chiles and Lime

By KSmitherman

Ingredients

• Ingredients
• 2 2 2 tablespoons olive oil
• 4 4 4 smallish zucchini squash, sliced into half moons
• 3 3 3 ears of fresh corn, kernels sliced off
• 3 3 3 ripe plum tomatoes, seeded, diced
• 1/2 1/2 1/2 cup roasted mild green chili, chopped
• 4 4 4 oz chopped jalapenos
• 4-5 4-5 4-5 cloves fresh peeled garlic, chopped
• to salt, to taste
• to pepper, to taste
• 2-3 2-3 2-3 good pinches of ground cumin
• A drizzle of raw agave sweetener
• 1 from 1 fresh large lime [more juice, or water if needed]
• 3 3 3 tablespoons chopped fresh cilantro
• Lime wedges for serving

Details

Adapted from webmd.com

Preparation

Step 1

Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.
Add the corn, tomatoes, green chili, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.
To serve, stir in the fresh cilantro. Top with lime wedges.
Total Servings: 6
Nutritional Information Per Serving
Calories: 123
Carbohydrates: 18.3
Cholesterol: 0mg
Fat: 5.5g
Saturated Fat: 0.8g
Fiber: 3.6g
Sodium: 27mg
Protein: 3.9g