Thursday, November 14, 2013

Calabacitas con Elote (Zucchini with Corn)

Fall seems to be the time of year I crave colorful dishes. This one doesn't disappoint! It's a beautiful dish that would be perfect at any Thanksgiving dinner table. It's also perfect if you need a great vegetarian option for yourself, friends, or family. Just add some black beans to this recipe, and it will be a one-dish wonder. Or, feel free to add a little shredded chicken or turkey if you are meat-friendly and this can also be an all-in-one dish for dinner or lunch.

Calabacitas con Elote (Zucchini with Corn)
PREP: 20 minutes           COOK: 20 minutes            READY IN: 40 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2 tablespoons olive oil
  • 5 small zucchini, sliced
  • 1 cup frozen corn
  • 1 ripe vine tomato, diced
  • 1 jalapeno pepper, minced
  • 4 cloves of garlic, peeled and pressed
  • Sea salt, to taste
  • 2 teaspoons lemon pepper
  • 1 teaspoon cumin
  • 1 tablespoon raw blue agave sweetener
  • 1 lime, juiced
  • Handful of fresh cilantro, chopped
  • Lime wedges for serving


  1. In a large skillet, heat the olive oil.
  2. Saute the zucchini for about 5 minutes, or until it turns a nice golden brown color.
  3. Add the corn, tomato, jalapeƱo, garlic, sea salt, lemon pepper, cumin, agave sweetener, and lime juice. Stir to combine. 
  4. Cover and cook on meduium heat for about 15 minutes, or until the veggies are tender, yet still crisp.
  5. Serve topped with fresh cilantro and lime wedges on the side.


    1 serving    75 calories   3.9g fat   10.6g carbs    1.8g protein    4.2g sugar   

Recipe adapted from Gluten Free Goddess.

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