Name: Mexican Zucchini Spaghetti
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 6 pumpkins; 1 tablespoon olive oil; 1/4 onions, finely chopped; 1 clove garlic, finely chopped; 2 tomatoes, chopped; 3/4 cups ear corn, yellow; 2 serrano chiles, in thin slices; 10 cherry tomatoes, in halves; 1 tablespoon Knorr® vegetable bouillon; 1/2 avocados, in slices, for decoration; 1 sprig fresh cilantro, for decoration; 1 tablespoon panela cheese, for decoration

Preparation

20 mins

15 mins

Low

Using a knife, cut the zucchinis into very thin strips lengthwise to give the shape of "spaghetti." In a deep skillet over medium heat, heat the olive oil and cook the onion and garlic until translucent. Add the tomato and cook until it releases its juice. Add the corn, serrano chili, cherry tomatoes, and cook for 1 more minute.