Recipe: Calabacita (Spicy Corn and Squash Medley)

By Team Beachbody

"Calabacita" means "little squash" in Spanish, and a little squash is always a good thing—especially when it's prepared with zingy onion, flavorful garlic, sweet corn, savory tomatoes, and spicy green chilies. This is a great, quick side dish that's especially easy to prepare if you use frozen corn and canned tomatoes—or make it with nothing but fresh vegetables straight from your local farmers' market. Each serving is low in fat and calories, and chock-full of flavor. Enjoy!

• 1 Tbsp. olive oil
• 1/2 large onion, chopped (about 1 cup)
• 2 or 3 cloves garlic, finely chopped (or use garlic press)
• 3 or 4 medium fresh zucchini, cubed (about 4 cups)
• 1 10-oz. can diced tomatoes and green chilies (or use 2 to 3 medium fresh tomatoes, chopped, and 1 to 3 fresh green chilies [poblano, New Mexico, jalapeno or Serrano, depending on degree of hotness desired], chopped)
• 1-1/2 cups frozen whole corn (or 1-1/2 cups fresh corn kernels [3 or 4 ears])
• Salt (to taste)
• Pepper (to taste)
• Large skillet

Heat oil in large skillet over medium heat. Add onion, garlic, and zucchini; stir and cook for 2 to 3 minutes. Add tomatoes and corn; stir. Cover and simmer 5 to 10 minutes or until zucchini is tender. Drain liquid from pan. Add salt and pepper to taste. Serves 6.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
69	3 g	2 g	14 g	2 g	< 1 g