Skillet Zucchini, Corn, and Peppers (Calabacitas)
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Averie Cooks · by Averie Sunshine★ 4.8 (59)

Skillet Zucchini, Corn, and Peppers (Calabacitas)

NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 8%
CARBS 17G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC5G OTHER8G TOTAL SUGAR
FAT 9G53% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick skillet of zucchini, corn, bell peppers, and green chiles seasoned with cumin and oregano. Fresh and light, naturally vegan and gluten-free.

sidemexicandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 to 4 tablespoons olive oil (plus more if necessary)
  • 1 large or extra large yellow onion (diced small)
  • 1 large red bell pepper (seeded and diced small)
  • 1 large orange bell pepper (seeded and diced small)
  • 2 large zucchini (diced small)
  • 1 1/2 cups corn
  • one 4-ounce can fire-roasted green chiles ((or regular canned green chiles for a bit less heat))
  • 2 teaspoons cumin (or to taste)
  • 1 teaspoon dried oregano or dried Mexican oregano (or to taste)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/4 teaspoon cayenne pepper (optional and to taste)
  • 2 tablespoons lime juice
  • 1 1/2 cups cherry or grape tomatoes (halved)
PREP
8M
SODIUM
399MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.