Calabacita

pinit

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

Calabacita

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