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Tex-Mex Sautéed Zucchini With Corn And Green Chiles

Bettyskitchen's picture
Ingredients
  Zucchini squash 2 Medium, diced (Fresh)
  Onion 1 Medium, sliced into rings
  Extra virgin olive oil 2 Tablespoon
  Canned corn 11 Ounce (1 Can - May Use Whole Kernel Corn, Mexicorn, Southwestern Corn Or Southwestern Corn)
  Diced green chilies 2 Tablespoon, drained (Adjust Quantity As Per Taste)
  Garlic salt 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
Directions

Place 2 tablespoons of olive oil in a medium-sized saucepan. Add 2 zucchini squash (diced) and 1 onion (sliced in rings), and saute until slightly tender. Add 11 oz. can of corn, 2 tablespoons diced green chiles, 1 teaspoon garlic salt, and ½ teaspoon salt. Simmer, stirring occasionally, until flavors are blended—about 10 minutes, or to your taste. You may add ½ cup shredded Cheddar cheese and stir to melt, or serve the shredded cheese, sprinkled on top of each individual serving. I hope you enjoy these calabacitas con chile verde!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Vegetable, Zucchini
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
Zucchini is one of the most versatile vegetable around. And Betty makes a delicious, budget-friendly and fall-favorite dinner with just a handful of ingredients and loads of zucchini. This delightful Southwestern side dish makes for a great Tex-Mex recipe. Stream the video recipe and learn more about this dish.

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