1 1/2 pounds zucchini (about 5 medium) 2 tablespoons butter 2 slices bacon, cut crosswise in thin strips 1/2 cup chopped onion 1 tablespoon minced garlic 3/4 teaspoon dried oregano 1/2 to 1 cup chopped green chile 1 cup corn kernels (1 large or 2 medium ears) Salt and pepper 2 tablespoons chopped cilantro

Step 1 Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.

Step 2 Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.

Step 3Add the corn kernels and heat through, about 2 minutes. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste, then remove from heat and stir in the chopped cilantro. Serve hot.

In Recipes-list.com we have selected the most viewed recipes from category - Quick and easy Vegetables . Enjoy the best recipes specially selected for you! Zucchini, corn and green chile (Calabacitas) is the right choice that will satisfy all your claims.