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Southwestern Veggie Skillet Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Heat 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.
  • 2Stir 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.
Ingredients
  • 6 servings
  • 60 cals
  • 1 tablespoon olive oil
  • 1/2 onion, sliced into rings
  • 1 zucchini, cut into 1/4-inch slices
  • 1 yellow squash, cut into 1/4-inch slices
  • 1 ear corn, kernels cut from cob
  • 4 roma (plum) tomatoes, peeled and chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 1/4 cup chopped fresh cilantro, or more to taste
  • 1/2 lime
Nutrition

Amount per serving ( 5 total)

  • Calories:
    60
    3%
  • Fat:
    2.7
    4%
  • Carbs:
    9
    3%
  • Protein:
    1.9
    4%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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