Calabacitas a la Mexicana

Calabacitas a la Mexicana is a vibrant and flavorful dish featuring zucchini and other fresh vegetables, sautéed with spices and topped with cheese. This comforting vegetarian meal is perfect for a light lunch, offering a taste of traditional Mexican cuisine.

Ingredients

• Zucchini - 2 medium, diced
• Yellow squash - 1 medium, diced
• Tomato - 1 medium, chopped
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Corn kernels - 100 grams (fresh or frozen)
• Bell pepper (red or green) - 1 medium, diced
• Olive oil - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Queso fresco - 50 grams, crumbled
• Lime - 1, cut into wedges

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Stir in the diced zucchini, yellow squash, and bell pepper; cook for another 5 minutes until they begin to soften.
4. Add the chopped tomato and corn kernels, stirring to combine, and season with salt and black pepper.
5. Cook for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender.
6. Remove from heat and stir in the fresh cilantro.
7. Serve hot, garnished with crumbled queso fresco and lime wedges on the side.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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