Here is a recipe for Mexican zucchini succotash that will spice up your vegetables on Taco Tuesday, or any other day of the week! The recipe calls for corn, and while you can use frozen, we highly recommend grilling fresh corn instead if you want to add a little extra (delicious) flare! It is so simple too- just cook until all the vegetables are slightly tender and voila! You get a little snap and a little heat in each delightful bite.
1 tbsp avocado oil
1/2 onion, diced
1 clove garlic, minced
2 medium zucchini, diced
1 medium jalapeno, diced
1/2 red bell pepper, diced
1/2 cup corn
1 1/2 tsp chipotle spice
1/4 tsp salt
Optional: cilantro or avocado to to garnish
Heat oil in large skillet. Put the onion in and cook for 1 minute, then add the garlic and cook for another minute.
Add zucchini to the pan, cook for 5 minutes, and then jalapeno, red bell pepper, and corn.
Cook for 2 minutes and then add the chipotle seasoning and salt. Cook until all vegetables are coated with seasoning.
Top with cilantro or avocado if desired and serve.
Nutrition Facts for 1/4 of dish: 66 calories, 4g fat, 5.6g carbs, 2g protein