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Why This Calabacitas Mexican Zucchini and Corn Feels Like Home

Calabacitas Mexican Zucchini and Corn: A Taste of Home

Why This Calabacitas Mexican Zucchini and Corn Feels Like Home with vibrant flavors that create a comforting harmony of tastes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Zucchini about 4 medium zucchinis
  • 1 cup Corn fresh or frozen
  • 1 medium Onion diced
  • 1 medium Tomato diced
For Cooking
  • 2 tablespoons Olive Oil for sautéing
  • 1 teaspoon Garlic Powder
For Seasoning
  • 1 teaspoon Cumin to taste
  • Salt to taste
  • Pepper to taste
For Garnish
  • a handful Fresh Cilantro optional

Equipment

  • skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Begin by washing the zucchini thoroughly and slice into even half-moon shapes.
  2. In a large skillet, add olive oil and heat over medium until shimmering.
  3. Add diced onion and poblano pepper, sauté for 5 minutes until soft.
  4. Create space in the skillet, add garlic powder and sauté for 15 seconds, then mix in diced tomato.
  5. Stir in zucchini slices and corn, season with salt, pepper, and cumin. Sauté for 4 minutes.
  6. Reduce heat slightly and let simmer for 6-8 minutes until zucchini is tender.
  7. Preheat broiler and transfer the mixture to a baking sheet, not overcrowding.
  8. Broil under for 2-3 minutes until lightly charred on top.
  9. Remove from oven, let rest for 30 seconds, then transfer to serving bowl and garnish.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Ensure uniform zucchini slices for even cooking. Adjust spices for desired heat level and enjoy as a taco filling or side dish.

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