Description
A vibrant and flavorful dish featuring sautéed zucchini and sweet corn, celebrating the essence of Mexican cuisine.
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, optional)
Instructions
- Prep the veggies by washing and trimming the zucchini into thin half-moon slices.
- Heat a large skillet over medium heat and add olive oil.
- Sauté the diced onion for about 3 minutes until translucent and fragrant.
- Add the zucchini slices and cook for approximately 5 minutes.
- Mix in the corn, diced tomato, garlic powder, cumin, salt, and pepper, stirring well.
- Finish cooking for an additional 5-7 minutes until the zucchini is tender.
- Taste the dish and adjust seasoning as needed.
- Garnish with fresh cilantro before serving hot.
Notes
Make ahead by prepping zucchini and onion a day in advance. For roasting, cook at 400°F for 20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg