Nancy Lyons- Instuctor for the "Food for Life" Classes
Makes 4 servings
1 small yellow onion, finely chopped
2 tablespoons water
2 small zucchini, quartered lengthwise and sliced
8 ounces mushrooms, sliced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cups frozen corn
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cook the onion in 1 tablespoon of the water, stirring frequently, until the liquid has evaporated. Add the zucchini, mushrooms, and the remaining tablespoon of water. Stir in the cumin and chili powder and simmer for 5 minutes, until the mushrooms are soft.
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.