Zucchini, corn and green chile (Calabacitas) (Glenn Koenig / Los Angeles…)
Total time: 25 minutes
Servings: 6 to 8
Note: Frozen green chile is available at Albertsons and occasionally at other groceries. Call first to ensure availability.
1 1/2 pounds zucchini (about 5 medium)
2 tablespoons butter
2 slices bacon, cut crosswise in thin strips
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon dried oregano
1/2 to 1 cup chopped green chile
1 cup corn kernels (1 large or 2 medium ears)
Salt and pepper
2 tablespoons chopped cilantro
1. Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.
2. Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.
3. Add the corn kernels and heat through, about 2 minutes. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste,
then remove from heat and stir
in the chopped cilantro. Serve hot.
Each of 8 servings: 76 calories; 3 grams protein; 9 grams carbohydrates; 2 grams fiber; 4 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 183 mg. sodium.