Calabasitas with Summer Corn, Zucchini, Green Chiles and Lime

By sunitagt

Calories: 123
Carbohydrates: 18.3
Cholesterol: 0mg
Fat: 5.5g
Saturated Fat: 0.8g
Fiber: 3.6g
Sodium: 27mg
Protein: 3.9g

Ingredients

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

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

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.

2. Add the corn, tomatoes, green chili, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.

3. Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.

4. To serve, stir in the fresh cilantro. Top with lime wedges.