Zucchini Mexican Style
- Total Time
Take a quick trip across the border without leaving home with this classic side dish, which is known in Mexico as calabacitas.
olive oil1 Tbsp
uncooked red onion(s)1 medium, thinly sliced
uncooked zucchini2 medium, cut on a diagonal into thick matchsticks
corn1 piece(s), corn kernels removed (1/2 cup)
canned green chili peppers4 ½ oz, drained
table salt¼ tsp
reduced-fat shredded Monterey Jack cheese¼ cup(s)
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the zucchini. Increase the heat to medium-high and cook, stirring frequently, until it begins to soften, about 4 minutes.
- Stir in the corn, chiles, and salt; cook, stirring occasionally, until heated through, about 3 minutes longer. Serve sprinkled with the Monterey Jack. Yields 2/3 cup zucchini mixture and 1 tablespoon cheese per serving.