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Calabacitas (Mexican Style Zucchini)

yield: 4 total time: 20 minutes
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Ingredients

  • 2 zucchinis medium, sliced
  • 1/2 Roma tomato large, chopped
  • 1/4 medium onion chopped
  • 1/4 cup corn kernels frozen or canned
  • 1/2 tablespoon light butter
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper or to taste
  • 1/2 cup light mozzarella cheese
  • zucchini
  • 1/2 cup queso fresco crumbled, Mexican fresh cheese, Optional
  • 2 zucchinis medium, sliced
  • 1/2 Roma tomato large, chopped
  • 1/4 medium onion chopped
  • 1/4 cup corn kernels frozen or canned
  • 1/2 tablespoon light butter
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper or to taste
  • 1/2 cup light mozzarella cheese or shredded Chihuahua, or any other melting cheese
  • 1/2 cup queso fresco crumbled, Mexican fresh cheese, Optional

Nutrition

  • Calories : 280 calories
  • Carbohydrate : 12 grams
  • Cholesterol : 50 milligrams
  • Fat : 18 grams
  • Fiber : 2 grams
  • Protein : 16 grams
  • SaturatedFat : 10 grams
  • Sodium : 820 milligrams
  • Sugar : 9 grams
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