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 tbsp 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