A flavorful and healthy summer dish from the American southwest. Delicious as a side or a main. Best served in a warm tortilla. Take a trip to you local farmer's market and, or better yet, pop a few zucchini seeds in the ground and be ready to harvest beautiful zucchinis daily! My family has this dish weekly when our zucchini plants are producing.
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- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped (jalapenos if you want heat, canned green chili or salsa are ok)
- 2 garlic cloves, minced
- 2 large zucchini, cut into medium chunks (use several colors to make the dish eye-appealing)
- 1/4 cup water
- 1/2 cup fresh corn kernels (frozen or canned is also ok)
- 2 large tomatoes, chopped
- 1/4 cup shredded cheese (monterrey jack or cheddar)
- 1/4 teaspoon ground black pepper (more if you prefer more of a kick!)
- 1/4 teaspoon salt (optional, to taste)
- 1 small bunch fresh cilantro, chopped (optional)
- 1Heat oil in a pan over medium heat, add onions and cook until transparent.
- 2Add green fresh green bell peppers and cook for 1 minute or until slightly softened.
- 3Add garlic and cook for 30 seconds or until fragrant, but not burned.
- 4Add zucchini and water and cook until slightly softened, about 3 minutes.
- 5Add tomatoes and corn and bring to a boil, then lower heat and simmer for 5 minutes.
- 6Season with salt and pepper.
- 7Sprinkle with cheese and serve warm. Great in tortillas or served with re-fried beans.
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Nutritional Facts for Healthy Summer Calabacitas
Serving Size: 1 (355 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 132.1
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 1.8 g
- Cholesterol 4.5 mg
- Sodium 236.5 mg
- Total Carbohydrate 17.0 g
- Dietary Fiber 4.1 g
- Sugars 9.4 g
- Protein 5.4 g