Calabacita

Ingredients:

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 2-3 cloves garlic, finely chopped
• 4 cups cubed zucchini (about 3 or 4 medium)
• 1 (10-oz.) can diced tomatoes with green chilies (like Rotel)
• 1 (11-oz.) can whole kernel corn, drained
• Sea salt and ground black pepper (to taste; optional)

Directions:

1. Heat oil in large skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic and zucchini; cook, stirring frequently, for 1 minute.
4. Add tomatoes and corn; cook, stirring frequently for 6 to 10 minutes, or until zucchini is tender.
5. Season with salt and pepper if desired.

Nutritional Information:

(per serving, 1/6 recipe)

• Calories: 81
• Fat: 3 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 402 mg
• Carbohydrate: 14 g
• Fiber: 2 g
• Sugar: 5 g
• Protein: 2 g