Zucchini and Hominy

Using fresh zucchini, cherry tomatoes, and some hominy (Mexican dried corn kernels), this recipe makes for a delicious light lunch or your favorite plant-based tacos!


– 1 tbsp of oil – ½ C of diced yellow or red onion – 4 garlic cloves minced – 4 ½ C of diced zucchini – ½ of a jalapeno minced (remove seeds if you don’t like spicy) – ½ C of halved cherry tomatoes – ½ to 1 lime juiced (depends on how much sourness you prefer) – 1 ½ tsp of chili powder – ½ tsp of salt – 3 tbsp of minced cilantro

In a large pan (with a lid) over medium-high heat, heat the oil. Add onion and garlic and saute for 2 to 3 minutes.

Add the zucchini, jalapeno, tomatoes, lime juice, chili powder, and salt, stir, lower the heat to low, and cover with a lid for 15 minutes.

Stir in the minced cilantro and serve as a side dish.