Mexican-style zucchini
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Take a quick trip across the border without leaving home with this classic side dish, which is known in Mexico as calabacitas.
Ingredients
Olive oil
1 Tbsp
Red onion
1 medium, thinly sliced
Uncooked zucchini
2 medium, cut on a diagonal into thick matchsticks
Corn on the cob
1 ear(s), medium, corn kernels removed (1/2 cup)
Canned diced green chiles
4½ oz, drained
Table salt
¼ tsp
Reduced fat shredded Monterey Jack cheese
¼ cup(s)
Instructions
1
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.
2
Stir in the corn, chiles, and salt; cook, stirring occasionally, until heated through, about 3 minutes longer. Serve sprinkled with the Monterey Jack.
3
Yields 2/3 cup zucchini mixture and 1 tablespoon cheese per serving.
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