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–+ servings
Calabacitas Mexican Zucchini

Savor Summer with Calabacitas Mexican Zucchini Delight

Enjoy Calabacitas Mexican Zucchini, a vibrant dish highlighting fresh zucchini and corn, perfect for summer dining.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 dishes
Course: Dinner
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 medium Zucchini sliced into half-moons
  • 1 cup Corn fresh or frozen, drained
  • 1 medium Onion diced
  • 1 medium Tomato diced
  • 2 tablespoons Olive Oil or avocado oil
  • 1 teaspoon Garlic Powder
For Seasoning
  • 1 teaspoon Cumin
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon Fresh Cilantro for garnish
For Broiling
  • 1 medium Poblano Pepper diced, optional

Equipment

  • Large Skillet
  • Baking sheet

Method
 

Step-by-Step Instructions for Calabacitas Mexican Zucchini
  1. Wash the zucchini thoroughly, then slice it into thin half-moons.
  2. In a large skillet, heat olive oil over medium heat until shimmers.
  3. Add diced onion and poblano pepper; sauté for 3-5 minutes until translucent.
  4. Stir in garlic powder and diced tomato, cooking for an additional 2-3 minutes.
  5. Add zucchini and corn, season with cumin, salt, and pepper; cook for 4-5 minutes.
  6. Reduce heat and let the mixture simmer uncovered for 6-8 minutes.
  7. Spread the mixture onto a baking sheet for broiling.
  8. Broil for 2-3 minutes until edges turn slightly charred.
  9. Remove from oven, garnish with cilantro, and serve.

Nutrition

Serving: 1dishCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Serve fresh for best flavor and texture. Leftovers can be stored in an airtight container for up to 3 days.

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