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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.

Notes

In our recipe, we use canned green chiles for a fast and easy way to get a heat fix.

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