Mexican Style Squash Medley
Bursting with vibrant colors and bold flavors, this Mexican Style Squash Medley is a quick and wholesome dish that brings the taste of summer to your table. Featuring tender zucchini and yellow squash paired with sweet red bell peppers and an aromatic blend of cumin, chili powder, and smoked paprika, this recipe is a fiesta of flavors in every bite. Finished with a zesty squeeze of lime and a sprinkle of fresh cilantro, this versatile skillet medley is perfect as a side dish or a light vegetarian main. For an extra layer of richness, crumble cotija cheese over the top before serving. Ready in just 30 minutes, this easy vegetable dish is a healthy, gluten-free, and irresistible addition to any meal!
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1 large red bell pepper
- 1 medium yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup, chopped fresh cilantro
- 1 medium lime
- 0.25 cup, crumbled cotija cheese (optional)
Instructions
Wash and pat dry the zucchini, yellow squash, and red bell pepper. Cut the zucchini and yellow squash into half-moon slices, approximately 1/4-inch thick. Dice the red bell pepper into small chunks.
Peel and finely chop the yellow onion and garlic cloves.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for 2–3 minutes until translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute, stirring frequently to prevent burning.
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook the spices for 30 seconds to release their aromas.
Add the zucchini, yellow squash, and red bell pepper to the skillet. Stir well to evenly coat the vegetables with the seasoning.
Cook the vegetable mixture for 8–10 minutes, stirring occasionally, until the squash is tender but still slightly crisp.
Remove the skillet from heat and sprinkle the freshly chopped cilantro over the vegetable medley.
Squeeze the juice of the lime over the mixture and toss gently to combine.
Transfer to a serving dish and, if desired, top with crumbled cotija cheese for an extra layer of flavor. Serve hot as a side dish or a light main course.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 9.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 706 mg | 15% | |
*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.
