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Recipe

Enjitomated Zucchini

15 mins
30 mins
Low
9
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Zucchini with corn, tomato and chipotle, a spicy dish but full of flavor. It is perfect as a main course or as a side dish of some other dish.
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Ingredients

4 portions
  • 1/2 kilos zucchini, chopped
  • 2 corn, shelled
  • 1/2 onions, chopped
  • 1/4 cups chipotle chili, tin
  • 3 tomatoes, chopped
  • 1 branch epazote
  • 2 tablespoons oil
  • 1/2 cups Water
  • to taste salt and pepper

Preparation

In a saucepan place the oil over low heat and add the corn, after they are fried add water, the sprig of epazote, season and let the cooking finish.
In a saucepan add the zucchini with little water and salt, let them cook until they are soft.
In another saucepan add oil and wait for it to heat, then add the tomato, onion and fry them. Add the chipotle, add the zucchini and corn. Add and let stand on low heat for 2 min and ready.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
51.7
kcal
2.59%
Carbohydrate, by difference
8
g
2.67%
Protein
1.5
g
3%
Total lipid (fat)
2.2
g
3.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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