Calabacitas Con Crema Recipe

Introduction

Ingredients

• 2 medium-sized zucchinis, sliced into rounds
• 1 cup of fresh corn kernels
• 1 medium-sized onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1/2 cup of heavy cream
• 1/4 cup of chicken or vegetable broth
• 1/4 cup of chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic and sauté for 2-3 minutes until the onions are translucent.
3. Add the sliced zucchini and corn kernels to the skillet and sauté for another 5-7 minutes, stirring occasionally, until the zucchini is tender and the corn is slightly browned.
4. Pour the chicken or vegetable broth into the skillet and stir to combine with the vegetables.
5. Reduce the heat to medium-low and simmer for 3-4 minutes until the broth has reduced by half.
6. Pour the heavy cream into the skillet and stir to combine with the vegetables and broth.
7. Simmer for another 3-4 minutes until the cream has thickened and the vegetables are coated in the sauce.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 173
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 41mg
• Sodium: 66mg
• Total Carbohydrates: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 3g

Variations

• Use different vegetables: You can use different vegetables such as bell peppers, tomatoes, or carrots to add more color and flavor to the dish.
• Add spices: You can add spices such as cumin, chili powder, or paprika to the dish to make it more spicy and flavorful.
• Make it vegan: You can substitute the heavy cream with coconut cream or cashew cream to make the dish vegan.
• Serve with rice: You can serve the calabacitas con crema with rice or quinoa to make it a complete meal.

Conclusion