Southwestern Veggie Skillet

Southwestern Veggie Skillet

Made  times
Bibi 164

"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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35 m servings 60 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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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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...

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

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.

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

Super yummy! I used 2 zucchinis because that's what I had on hand. They were about a week old and I wanted to use them before they went bad, which is why I chose this recipe as I had some somewh...

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 s...

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.