Summer squash pair with tomatoes and corn in this easy, flavorful side dish.
| Serves | 6 |
| WIC Food Count | 5+ |
| Calories | 89.3 |
| Protein | 2.8g |
| Carbohydrate | 13.5g |
| Fat | 4g |
| Sodium | 209mg |
| Fiber | 2.7g |
| Calcium | 31.2mg |
| Iron | 0.9mg |
How to Make
Ingredients
1½ tablespoons olive oil
3 medium zucchini cut into half circles
½ onion, chopped
3 cloves garlic, peeled and chopped
½ teaspoon cumin powder
½ teaspoon salt
1 teaspoon pepper
1 sprig epazote (optional)
2 medium tomatoes, chopped
1 cup frozen corn
2 jalapenos, chopped and seeds removed (optional)
3 tablespoons fresh lime juice (1 whole lime)
½ teaspoon sugar
½ cup fresh chopped cilantro
From Fresh Seasonal Recipes: The Happy Kitchen/La Cocina Alegre™
Preparation
- In a large skillet heat the olive oil over medium heat.
- Add the zucchini, onion, and garlic.
- Stir frequently for 4-5 minutes.
- Stir in the cumin, salt, black pepper, epazote, corn, tomatoes, jalapenos, lime juice, sugar, and cilantro.
- Reduce heat to low and cook slowly for 5-6 minutes, stirring occasionally.
- Cover the skillet and allow the dish to rest for 5-10 minutes before serving.
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