Healthy Summer Calabacitas

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped (jalapenos if you want heat, canned green chili or salsa are ok)
• 2 garlic cloves, minced
• 2 large zucchini, cut into medium chunks (use several colors to make the dish eye-appealing)
• 1/4 cup water
• 1/2 cup fresh corn kernels (frozen or canned is also ok)
• 2 large tomatoes, chopped
• 1/4 cup shredded cheese (monterrey jack or cheddar)
• 1/4 teaspoon ground black pepper (more if you prefer more of a kick!)
• 1/4 teaspoon salt (optional, to taste)
• 1 small bunch fresh cilantro, chopped (optional)

1. Heat oil in a pan over medium heat, add onions and cook until transparent.
2. Add green fresh green bell peppers and cook for 1 minute or until slightly softened.
3. Add garlic and cook for 30 seconds or until fragrant, but not burned.
4. Add zucchini and water and cook until slightly softened, about 3 minutes.
5. Add tomatoes and corn and bring to a boil, then lower heat and simmer for 5 minutes.
6. Season with salt and pepper.
7. Sprinkle with cheese and serve warm. Great in tortillas or served with re-fried beans.

olive oil, onion, green bell pepper, garlic, zucchini, water, fresh corn kernels, tomatoes, shredded cheese, ground black pepper, salt, fresh cilantro

Taken from www.food.com/recipe/healthy-summer-calabacitas-515112 (may not work)