Search thousands of recipes reviewed by home cooks like you.

Southwestern Veggie Skillet

Southwestern Veggie Skillet

  • Prep

  • Cook

  • Ready In

Bibi

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
  2. Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

AllieGeekPi
1
7/21/2014

Delicious. Made with the freshest zucchini, yellow squash and corn from the farmers market. I subbed canned San Marzano tomatoes for the romas because that's what I had on hand and because tomatoes are not in season. Loved the southwestern flavors. Will definitely make again. Thank you Bibi for sharing this winning recipe! :)

Alisha
1
7/16/2014

Great! Omitted the evil soapy cilantro... ;)

CanCookinBeFun?
1
8/18/2013

This has been a go-to for Farmer's Market Bounty, thanks Bibi! Love the flavor from the cumin and the pretty colors.