Recipes

Calabacitas
(Serves 4)

I first learned of this recipe in a burrito shop in Ithaca, N.Y. I have sometimes seen it made with lima beans as well. It’s a perfect vegetable combination for tostadas, tacos, or burritos, or it can be used as a side dish or as a baked potato topping.

1 small yellow onion, finely chopped
2 tablespoon water
2 small zucchini, quartered lengthwise and sliced
1 8-ounce package of button mushrooms, sliced
1-1/2 cups frozen corn
1/2 teaspoon cumin
1/2 teaspoon chili powder

Braise onion in 1 tablespoon of water, stirring until liquid has evaporated. Add sliced zucchini, mushrooms, and the remaining water. Stir in spices and simmer for 5 minutes, covered, until mushrooms are soft. Stir in corn and cook for 2 more minutes to heat through. Add black pepper to taste.

Recipe from PCRM Weight Loss Study Cooking Demonstration contributed by Amy Lanou, Ph.D.

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