Easy Mexican Zucchini with Corn and Green Chiles (Calabacitas)
Servings: 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 2 medium zucchini, cut into thick matchsticks
- 1/2 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 can (4.5 ounces) chopped green chilies
- 1/4 teaspoon salt
- 1/4 cup shredded reduced-fat Monterey Jack cheese
Instructions
- Gather and prepare all ingredients.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and stir frequently until it softens, about 5 minutes.
- Increase the heat to medium-high and add the zucchini, stir frequently until it starts to soften, about 4 minutes.
- Add the corn, chilies, tomatoes and salt and stir to combine. Cook until heated through, about 3 minutes.
- Serve, sprinkled with the shredded cheese.
Notes
Serving size: 2/3 cup zucchini mixture + 1 tablespoon cheese
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Calabacitas means “little squashes” in Spanish. This traditional Mexican dish features zucchini or other summer squash, often combined with fresh corn, tomatoes and green chiles. Our simplified version uses convenient canned corn and chopped green chiles instead of fresh corn and poblano or jalapeño peppers. We also use cherry tomatoes, although chopped Roma tomatoes work just as well. For the cheese, we chose reduced-fat Monterey Jack. Traditional calabacitas con queso often includes queso fresco, so feel free to use whichever cheese you prefer.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Calabacitas means “little squashes” in Spanish. This traditional Mexican dish features zucchini or other summer squash, often combined with fresh corn, tomatoes and green chiles. Our simplified version uses convenient canned corn and chopped green chiles instead of fresh corn and poblano or jalapeño peppers. We also use cherry tomatoes, although chopped Roma tomatoes work just as well. For the cheese, we chose reduced-fat Monterey Jack. Traditional calabacitas con queso often includes queso fresco, so feel free to use whichever cheese you prefer.
Nutrition
Serving: 2/3 cup zucchini mixture + 1 tablespoon cheese | Calories: 98kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 500mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 29mg | Calcium: 80mg | Iron: 1mg