Calabacitas

Description
This New Mexican inspired recipe makes a great filling for low-carb tortillas and omelets. Depending on your CCLL, you may mix in Monterey jack cheese, lime juice, sour cream, tomatoes or cilantro to taste.

Ingredients
1 tablespoon canola oil 1 small onion, chopped 1 jalapeno pepper, chopped 2 pounds zucchini, thinly sliced in half rounds 1/2 cup corn kernels 3/4 teaspoon salt 1/2 teaspoon chili powder

Directions
1. In a large skillet over medium heat, heat oil until it shimmers. Add onion and pepper. Cook 1 to 2 minutes, stirring, until onion is softened. 2. Add zucchini, corn, salt and chili powder; mix well. Cook 5 minutes or until zucchini is softened. Add 3 to 4 tablespoons water, cover and cook 2 minutes more, until zucchini is soft and tender.