Zucchini, corn and green chile (Calabacitas)

Zucchini, corn and green chile (Calabacitas) recipe. (Glenn Koenig / Los Angeles Times / August 31, 2012)

Total time: 25 minutes

Servings: 6 to 8

Note: Frozen green chile is available at Albertsons and occasionally at other groceries. Call first to ensure availability.

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

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

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.

3. Add 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.

Each of 8 servings: 76 calories; 3 grams protein; 9 grams carbohydrates; 2 grams fiber; 4 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 183 mg. sodium.