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Southwestern Veggie Skillet

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

35 m servings 60 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 12
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Great! Omitted the evil soapy cilantro... ;)

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 tom...

I made it .. It was wonderful I added potatoes..

Wonderful flavor that is greater than the sum of its parts. I used smoked cumin; man, the smell just goes right to my head! I didn't have zukes so used all yellow squash, yum yum. Bibi, I am so ...

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

Oh my goodness, this was really good! Perfect blend of flavors for us! We did sub with a can of petite diced tomatoes (drained). Otherwise, made exactly as written. Perfect side along hubs tacos...

Made this without corn or cilantro, and used cherry tomatoes since that's what I had. The flavor is amazing! Will definitely make this again

This is great! It works as a filling for veggie tacos. We don't have access to yellow squash so I used yellow bell peppers, ok-so, not the same but I did my best with what I had. I also added s...

loved it! cilantro, cumin and lime really brought out the South West flavors! thanks for the recipe!