Calabasitas with Summer Corn and Zucchini

calabasitasa

This recipe makes enough for a generous side dish, perfect for picnics and backyard grilled suppers; but if you’d prefer to make this a one-dish meal, add in two generous cups of cooked chicken or drained canned black beans, pour into a casserole, cover and bake in a moderate 350ºF oven for 20 to 25 minutes or so, until heated through.

Calabasitas with Summer Corn and Zucchini

Calabasitas with Summer Corn and Zucchini

This recipe makes enough for a generous side dish, perfect for picnics and backyard grilled suppers; but if you'd prefer to make this a one-dish meal, add in two generous cups of cooked chicken or drained canned black beans, pour into a casserole, cover and bake in a moderate 350ºF oven for 20 to 25 minutes or so, until heated through.

Ingredients

  • 2 tablespoons olive oil
  • 4 smallish zucchini squash, sliced into half moons
  • 3 ears of fresh corn, kernels sliced off
  • 3 ripe plum tomatoes, seeded, diced
  • 1/2 cup roasted mild green chile, chopped
  • 4 oz. chopped jalapenos
  • 4-5 cloves fresh peeled garlic, chopped
  • Sea salt, to taste
  • Lemon pepper, to taste
  • 2-3 good pinches of ground cumin
  • A drizzle of raw agave sweetener
  • Juice from 1 fresh large lime [more juice, or water if needed]
  • 3 tablespoons chopped fresh cilantro
  • Lime wedges for serving
https://what2cook.net/calabasitas-with-summer-corn-and-zucchini/

For instructions please visit: GlutenFreeGoddess.blogspot.com

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