Calabasitas with Summer Corn, Zucchini, Green Chiles and Lime - 18.3g Carbs, 3.6g Fiber
By The Gluten Free Goddess VIA WebMD Recipe from Foodily.com
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 350 degree F
oven for 20 to 25 minutes or so, until heated through.
2 Tbsp 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 chili, 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 Tbsp chopped fresh cilantro
Lime wedges for serving
Heat the olive oil in a large skillet and saute the squash for three
to four minutes, until it starts to turn a bit golden.
Add the corn, tomatoes, green chili, jalapenos, garlic, sea salt,
lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir
to combine.
Cover and cook for about 15 minutes, until the veggies are tender-crisp.
Add more liquid if needed.
To serve, stir in the fresh cilantro. Top with lime wedges.
Servings: 6
Nutrition per Serving:
123 Calories, 5.5g Fat, 0.8g Saturated Fat, 0mg Cholesterol,
18.3g Carbs, 3.6g Fiber, 27mg Sodium, 3.9g Protein
