Calabacitas Recipe

3      Reviews by:    Mary Ingles   Calabacitas Recipe uses onion, jalapeno pepper, vegetable oil, zucchini, corn, salt and chili powder in making this wonderfully delicious low carb vegetarian zucchini recipe. Food Category:    Vegetables Cuisine Origin:    LowCarb    Servings:4 Calories per Serving:116 Print Preview Rate This Recipe Prep Time:   13 Minutes Cook Time:   8 Minutes Total Time:   21 Minutes

INGREDIENTS

• 1 small Onion
• 1 Jalapeno Pepper
• 2 tablespoons Canola Vegetable Oil
• 2 pounds Zucchini
• 1/2 cup Yellow Sweet Corn (Kernels Cut Off Cob, Frozen)
• 3/4 teaspoon Salt
• 1/2 teaspoon Chili Powder

DIRECTIONS

• Dice onion and finely dice the jalapeno (remove seeds and gills for less heat).
• In a large skillet over medium heat, heat oil until it shimmers. Add onion and pepper. Cook, stirring occasionally, until onion is softened.
• Cut the vine end and the bud end off each zucchini. Slice each zucchini in half, lengthwise. Place the two halves of a zucchini, side by side, cut-side down on a cutting board. Cut each zucchini crossway into about 1/4 inch slices. Add the zucchini, corn, salt and chili powder to the skillet; mix well. Cook 5 minutes or until zucchini is softened.
• Add 3 to 4 tablespoons water, cover and cook, stirring occasionally until zucchini is soft and tender.

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