Calabacitas con Elote

Calabacitas con Elote is a vibrant and flavorful Mexican dish featuring sautéed zucchini and sweet corn, making it a delightful and healthy option for any meal. This Paleo version emphasizes fresh ingredients, creating a nutritious and satisfying dinner that's perfect for warm evenings.

Ingredients

• Zucchini - 2 medium (about 300g)
• Sweet corn (fresh or frozen) - 1 cup (about 150g)
• Red bell pepper - 1 medium (about 150g)
• Yellow onion - 1 small (about 100g)
• Garlic - 2 cloves
• Olive oil - 2 tablespoons (30ml)
• Cilantro - 1/4 cup (chopped)
• Lime - 1 (juiced)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Wash and slice the zucchini into thin rounds.
2. Dice the red bell pepper and onion, and mince the garlic.
3. In a large skillet, heat olive oil over medium heat.
4. Add the diced onion and bell pepper to the skillet, sautéing for 3-4 minutes until softened.
5. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Add the sliced zucchini and corn to the skillet, stirring well to combine.
7. Season with salt and black pepper, and cook for 8-10 minutes, stirring occasionally, until the zucchini is tender.
8. Remove from heat and stir in the chopped cilantro and lime juice.
9. Serve warm, garnished with additional cilantro if desired.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 29 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from zucchini and bell pepper.
• High in fiber, promoting digestive health.

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