Mexican-Style Zucchini

Mónica Mateos
A classic dish that is a must at any Mexican household, these calabacitas a la mexicana are the perfect side for a weeknight meal. Prepared with a mouthwatering zucchini, tomato, and corn kernels combo and topped with cream and queso fresco, Mexican-style zucchini is a healthy dish that can also be enjoyed as a main with tortillas for some nutritious tacos no one can resist.
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Ingredients
4
Portions
  • 1 tablespoon vegetable oil
  • 1/4 cups onion
  • 1 clove garlic, finely chopped
  • 3 cups zucchini, cut into cubes
  • 1 cup tomato, cut into cubes
  • 1/2 cups corn kernels
  • sour cream, for garnish
  • queso fresco, for garnish
Preparation
15 mins
25 mins
Easy
  • In a skillet over medium heat, heat oil and cook onion until translucent. Add garlic and zucchini and cook for about 10 minutes-
  • Add tomato and corn kernels and cook for 10 more minutes until cooked through and until zucchini softens.
  • Season with salt and cook for 5 more minutes. Serve garnished with cream and cheese.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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