Southwestern Veggie Skillet

Southwestern Veggie Skillet

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Bibi
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (4)

Rate This Recipe
AllieGeekPi
1

AllieGeekPi

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

Alisha

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

CanCookinBeFun?
1

CanCookinBeFun?

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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