Calabacitas

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
30
protein 
1 g
sodium 
5 mg
carbohydrates 
7 g
fat 
Trace
fiber  
2 g
cholesterol 
0 mg
Servings 
4 (½ cup ea.)
Ingredients 

1 sm zucchini, sliced  ½-inch thick in half-moon shapes
1 sm yellow squash, sliced ½-inch thick in half-moon shapes
1 Roma tomato, diced
1 sm onion, diced
½ cup frozen corn
1 tsp chopped, fresh oregano
½ tsp freshly ground black pepper
½ tsp sea salt

Instructions 
  1. Preheat oven to 425F. Lightly coat a sheet pan with canola oil spray.
  2. Place zucchini and squash on pan and roast in oven for 5 to 10 minutes, or until golden brown.
  3. Lightly coat a sauté pan with canola oil. Add roasted squash, tomatoes, onions and corn. Sauté over medium heat until soft, about 5 minutes. Add oregano and pepper. Serve immediately.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.