Calabacitas
7.0g
Net Carbs
2.4g
Protein
5.1g
Fat
2.2g
Fiber
83
Calories
Ingredients:
- 1 small Onion
- 3/4 teaspoon Salt
- 1/2 teaspoon Chili Powder
- 2 tablespoons Canola Vegetable Oil
- 1/2 cup Yellow Sweet Corn (Kernels Cut Off Cob, Frozen)
- 2 pounds Zucchini
- 1 Jalapeno Pepper
Directions:
- Dice onion and finely dice the jalapeno (remove seeds and gills for less heat).
- In a large skillet over medium heat, heat oil until it shimmers. Add onion and pepper. Cook 1 to 2 minutes, stirring, until onion is softened.
- Cut zucchini into thin rounds then slice these in half. Add the zucchini, corn, salt and chili powder to the skillet; mix well. Cook 5 minutes or until zucchini is softened. Add 3 to 4 tablespoons water, cover and cook 2 minutes more, until zucchini is soft and tender.
