Calabasitas With Summer Corn, Zucchini, Green Chiles and Lime
This Recipe Is:
This recipe makes enough for a generous side dish, perfect for picnics and backyard grilled suppers; but if you'd prefer to make this a one-dish meal, add in two generous cups of cooked chicken or drained canned black beans, pour into a casserole, cover and bake in a moderate 350 degree F oven for 20 to 25 minutes or so, until heated through.
Ingredients
-
2 tablespoons
olive oil
-
4 smallish
zucchini squash, sliced into half moons
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3 ears
fresh corn, kernels sliced off
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3
ripe plum tomatoes, seeded, diced
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1/2 cup
roasted mild green chili, chopped
-
4 ounces
jalapenos, chopped
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4-5 cloves
garlic, fresh peeled, chopped
-
to taste
sea salt
-
to taste
lemon pepper
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2-3 good pinches
ground cumin
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1 drizzle
raw agave sweetener
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1 large
juice from fresh lime, [more juice, or water if needed]
-
3 tablespoons
fresh cilantro, chopped
-
for serving
lime wedges
Instructions
- Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.
- Add the corn, tomatoes, green chili, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
- Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.
- To serve, stir in the fresh cilantro. Top with lime wedges.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Nutritional Information
Makes: 6 servings
- Calories123
- Carbohydrates18.3 g
- Dietary fiber3.6 g
- Cholesterol0 mg
- Fat5.5 g
- Saturated fat.8 g
- Sodium27 mg
- Protein3.9 g
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