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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onion, sliced into rings
zucchini, cut into 1/4-inch slices
yellow squash, cut into 1/4-inch slices
corn, kernels cut from cob
roma (plum) tomatoes, peeled and chopped
salt and ground black pepper to taste
chopped fresh cilantro, or more to taste
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! :)
Great! Omitted the evil soapy cilantro... ;)
This has been a go-to for Farmer's Market Bounty, thanks Bibi! Love the flavor from the cumin and the pretty colors.
This recipe got a big thumbs up from hubs! Followed the recipe exactly except I had to use frozen corn & lime juice from a bottle. It was wonderful! I'll be fixing this a lot as long as the squash keep coming in! Thanks, Bibi :)
This recipe is wonderful. I didn't have any corn, but it was still great. I topped it with some guacamole I had made and it kicked it up a notch.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Veggie Skillet
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 60
** Calories from Fat: 25
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