1 small yellow onion, finely chopped
2 T water
2 small zucchini, quartered lengthwise and sliced
8 ounces mushrooms, sliced
1/2 tsp ground cumin
1/2 tsp chili powder
1 1/2 cups frozen corn
1/4 tsp salt
1/4 tsp ground black pepper
PER SERVING: 75 calories; 0.7 g fat; 0.1 g saturated fat; 8.8% calories from fat; 0 mg cholesterol; 3 g protein; 17.3 g carbohydrate; 3.6 g sugar; 3.3 g fiber; 154 mg sodium; 18 mg calcium; 1.4 mg iron; 6.9 mg vitamin C; 320 mcg beta-carotene; 0.2 mg vitamin E
Stir in the corn and cook for 2 minutes longer, until heated through. Season with salt and pepper to taste. Serve immediately.
Stored in a covered container in the refrigerator, leftover Calabacitas will keep for up to 3 days.
To view The Cancer Project's delicious recipes, please visit: