Calabacitas Recipe

Name: Calabacitas
Prep time: 15M
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 Onions; 1 Jalapeno Peppers; 2 Canola Vegetable Oil; 2 Zucchini; 0.5 Yellow Sweet Corn (Kernels Cut Off Cob, Frozen); 0.75 Salt; 0.5 Chili Powder

7g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Mexican
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.4g

Protein

5.1g

Fat

2.2g

Fiber

83.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 small Onions
1 pepper Jalapeno Peppers
2 tbsp Canola Vegetable Oil
2 lb Zucchini
0 1/2 cup Yellow Sweet Corn (Kernels Cut Off Cob, Frozen)
0 3/4 tsp Salt
0 1/2 tsp Chili Powder

DIRECTIONS

Dice onion and finely dice the jalapeno (remove seeds and gills for less heat).
In a large skillet over medium heat, heat oil until it shimmers. Add onion and pepper. Cook 1 to 2 minutes, stirring, until onion is softened.
Cut zucchini into thin rounds then slice these in half. Add the zucchini, corn, salt and chili powder to the skillet; mix well. Cook 5 minutes or until zucchini is softened. Add 3 to 4 tablespoons water, cover and cook 2 minutes more, until zucchini is soft and tender.

Cooking Tip

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