South of the Border Squash
Bring vibrant flavors to your table with "South of the Border Squash," a quick and colorful vegetable medley that's the perfect addition to any meal. This 25-minute recipe combines tender zucchini and yellow squash with sweet cherry tomatoes, crisp corn kernels, and aromatic spices like cumin, chili powder, and paprika for a bold southwest-inspired taste. A squeeze of fresh lime juice and a garnish of chopped cilantro brighten the dish, making it irresistibly fresh and zesty. Perfect as a healthy side dish or served over rice for a satisfying vegetarian main, this skillet-cooked creation celebrates the best of summer produce with a lively Tex-Mex twist.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 minced garlic cloves
- 1 cup, halved cherry tomatoes
- 1 cup, fresh or frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 juiced lime
- 2 tablespoons, chopped fresh cilantro
Instructions
Wash and trim the ends off the zucchini and yellow squash. Slice them into thin rounds, about 1/4-inch thick.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced zucchini and yellow squash to the skillet. Stir to coat them with the onion and garlic mixture. Cook for 5-6 minutes, stirring occasionally, until the squash is tender but not mushy.
Toss in the cherry tomatoes and corn kernels. Stir to combine and let the mixture cook for 2-3 more minutes, or until the tomatoes are softened and the corn is heated through.
Sprinkle the cumin, chili powder, paprika, salt, and black pepper over the vegetables. Stir well to evenly distribute the spices.
Remove the skillet from heat and squeeze the juice of the lime over the dish.
Garnish with freshly chopped cilantro before serving.
Serve warm as a side dish or over rice for a complete meal.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 56.9 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2821 mg | 60% | |
*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.
