Calabacitas a la Mexicana
These Calabacitas a la Mexicana are a quick, flavorful way to bring the taste of Mexican home cooking to your table. Made with tender zucchini, ripe tomatoes, sweet corn, and onions, this colorful sauté comes together in just 20 minutes. It’s healthy, naturally vegan, and versatile—serve it as a side, taco filling, or light main dish for an easy, everyday meal that’s full of fresh flavor.
4 people
Calories: 141kcal
Ingredientes
- 4 medium calabacitas or zucchini
- 2 ripe tomatoes
- ½ onion, white or yellow
- 1 clove garlic
- 1 chile serrano or jalapeño optional
- 1 cup fresh, frozen or canned corn kernels
- 2 tbsp vegetable or olive oil
- Big pinch of salt
Instrucciones
- Wash and cut zucchini, dice tomatoes and onions, and mince garlic. Dice the serrano if you want the dish to be spicier; if not, add it whole.
- Heat vegetable oil in a large skillet. Add onion and cook until translucent, then add garlic and chile, if using.
- Add diced tomatoes and cook for 3-5 minutes to create a light sauce.
- Add zucchini to the skillet and cook until softened. Stir in corn and cook for another 3-4 minutes.
- Season with salt and pepper to taste. Remove from heat.
- Transfer to a serving dish, garnish with cilantro, and serve hot with tortillas, over rice, or alongside your favorite protein.
Nutrición
Ración: 1serving | Calorías: 141kcal | Carbohidratos: 16g | Proteina: 4g | Grasa: 8g | Grasa saturada: 1g | Grasa polinsaturada: 1g | Grasa monosaturada: 5g | Sodio: 104mg | Potasio: 739mg | Fibra: 4g | Azúcar: 9g | Vitamina A: 937IU | Vitamina C: 46mg | Calcio: 43mg | Hierro: 1mg