Southwestern Veggie Skillet Recipe - Allrecipes.com
Southwestern Veggie Skillet Recipe
  • READY IN 35 mins

Southwestern Veggie Skillet

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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 More Reviews

Jul 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! :)

 
Jul 16, 2014

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

 

5 Ratings

Aug 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.

 
Aug 03, 2014

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 :)

 
Jul 25, 2014

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.

 

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Nutrition

  • Calories
  • 60 kcal
  • 3%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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