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!
½of a jalapenominced (remove seeds if you don’t like spicy)
½cupof halved cherry tomatoes
½ to 1limejuiced (depends on how much sourness you prefer)
1 ½teaspoonof chili powder
½teaspoonof salt
3tablespoonsof minced cilantro
Instructions
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, hominy, 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.
Notes
This Summer Zucchini and Hominy is packed with flavor, but if you are one of those who are always looking for an extra kick, feel free to add some extra sliced jalapeño or another chile. It goes so well with the rest of the ingredients.