This version of a Mexican dish called calabacitas pairs zucchini with spicy chile and sweet, crunchy corn. You’ll find lots of ways to use it: Serve it as a side, try it as a topping for grilled chicken or fish, or use it as a filling for quesadillas and omelets.
2 tablespoons olive oil
1 medium onion, chopped
1 poblano chile, chopped (about 1 cup)
1 1/2 cups corn kernels (2 to 3 ears)
1 small zucchini, chopped (about 1 cup)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lime juice
Heat oil in large skillet over medium-high heat until hot. Cook and stir onion and chile 2 minutes. Add corn and zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Stir in chili powder, salt and pepper. Remove from heat; stir in lime juice.
4 (3/4-cup) servings
PER SERVING: 145 calories, 8 g total fat (1 g saturated fat), 3 g protein, 19.5 g carbohydrate, 0 mg cholesterol, 310 mg sodium, 4 g fiber