Description
A vibrant and healthy Mexican dish featuring fresh zucchini and sweet corn, perfect as a light yet hearty vegan meal or side dish.
Ingredients
Scale
- 1 large zucchini, quartered and sliced
- 1 can of corn or fresh corn when in season
- 1 large tomato, roughly chopped
- 1 small white onion,finely chopped
- 2 garlic cloves, minced
- salt, to taste
- ground black pepper, to taste
- 1 tbsp. corn or vegetable oil
- additional variations:
- chile poblanos or spicy green chile like Serrano or Jalapeno
- queso fresco and or Mexican sour cream, as a topping
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and starts to caramelize.
- Add the minced garlic and cook for an additional 2 minutes, stirring often to prevent burning.
- Stir in the corn and cook for 5 minutes. If using fresh corn, cook until the kernels are tender.
- Add the sliced zucchini and chopped tomato to the skillet. Season with salt and ground black pepper to taste.
- Cook for 8-10 minutes, stirring occasionally, until the zucchini is tender and the tomatoes have released their juices.
- Adjust seasoning if necessary and serve warm.
Notes
For a spicier version, add chopped Serrano or Jalapeno peppers. You can also top with crema fresca or crumbled queso fresco for added flavor. If fresh corn is in season, it will enhance the dish’s sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8 grams
- Sodium: 300 mg
- Fat: 4 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 4 grams
- Cholesterol: 0 mg