Description
A vibrant summer dish featuring sautéed zucchini and sweet corn, perfect as a side or light main course.
Ingredients
Scale
- 4 medium zucchini (about 1 lb total)
- 1 cup corn (fresh or frozen, about 5 oz)
- 1 medium onion (diced)
- 1 medium tomato (diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro (for garnish)
Instructions
- Wash and trim the zucchini, slicing into thin half-moon pieces.
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onion for about 3 minutes until translucent.
- Stir in the zucchini slices and cook for 5 minutes.
- Add corn and diced tomato, along with garlic powder, cumin, salt, and pepper.
- Cook for another 5-7 minutes to meld the flavors.
- Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro and serve hot.
Notes
Feel free to customize with other vegetables or spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Zucchini, Corn, Calabacitas, Summer Dish, Vegetarian