Fiesta Zucchini
Brighten up your dinner table with the vibrant flavors of Fiesta Zucchini, a quick and colorful vegetable medley that's as delightful to eat as it is to look at! Packed with sautéed zucchini, crisp bell peppers, sweet corn, and juicy cherry tomatoes, this dish is seasoned to perfection with a smoky blend of chili powder, cumin, and paprika. A squeeze of fresh lime and a sprinkle of cilantro add a zesty, herbaceous finish that makes this recipe irresistibly fresh. Ready in just 25 minutes, this versatile side dish pairs beautifully with grilled meats, rice, or tortillas, making it perfect for weeknight dinners or festive gatherings. It's a healthy, flavorful way to celebrate the bounty of fresh vegetables in every bite!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium lime
- 2 tablespoons fresh cilantro, chopped
Instructions
Wash and dry all fresh produce.
Slice the zucchini into half-moons about 1/4 inch thick. Set aside.
Dice the red and yellow bell peppers into small, bite-sized pieces.
Thinly slice the red onion and halve the cherry tomatoes.
If using fresh corn, cut the kernels off the cob. If using frozen, thaw and drain. If using canned, rinse and drain.
Heat the olive oil in a large skillet over medium heat.
Add the sliced zucchini to the skillet and sauté for 3-4 minutes, stirring occasionally, until slightly softened.
Add the bell peppers, red onion, and corn to the skillet. Sauté for another 4-5 minutes until the vegetables are tender but still have a slight crunch.
In a small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, salt, and black pepper.
Sprinkle the seasoning mixture over the vegetables in the skillet. Stir well to coat the vegetables evenly with the spices.
Add the cherry tomatoes to the skillet and cook for 1-2 more minutes until they are warmed through but not overly soft.
Remove the skillet from heat. Squeeze the juice of the lime over the vegetables and toss gently.
Garnish with fresh chopped cilantro before serving.
Serve warm as a side dish or as a light main course with tortillas or rice.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6879 mg | 299% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 69.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3359 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
