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
- 6
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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
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.
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