Zucchini Mexicali
Transform your weeknight dinner routine with Zucchini Mexicali, a vibrant one-skillet dish bursting with bold Southwestern flavors. This recipe pairs tender sautéed zucchini with a colorful medley of black beans, corn, and diced tomatoes, all seasoned to perfection with cumin, chili powder, and paprika for a smoky, slightly spicy kick. Finished with melted cheddar or Mexican blend cheese (optional) and garnished with fresh cilantro, this dish is as satisfying as it is wholesome. Ready in just 35 minutes, Zucchini Mexicali is perfect for busy evenings and can be served on its own, alongside warm tortillas, or with a squeeze of lime for a zesty finish. It’s a healthy, vegetarian-friendly option loaded with fiber, vitamins, and protein—an irresistibly flavorful way to make dinner a fiesta!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small, finely diced onion
- 1 medium, diced red bell pepper
- 2 minced garlic cloves
- 1 cup (drained and rinsed) canned black beans
- 1 cup (fresh, canned, or frozen) corn kernels
- 1 cup (canned or fresh) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup (cheddar or Mexican blend, optional) shredded cheese
- 2 tablespoons (chopped, for garnish) cilantro
- 1 lime (cut into wedges for serving) lime wedges
Instructions
Wash the zucchinis and 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 cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the diced red bell pepper and minced garlic, cooking for another 2-3 minutes until fragrant.
Add the zucchini slices to the skillet and sauté for 5-6 minutes until slightly tender but still crisp.
Stir in the black beans, corn, and diced tomatoes. Mix everything together thoroughly.
Sprinkle the cumin, chili powder, paprika, salt, and black pepper over the vegetable mixture. Stir to coat evenly.
Lower the heat to medium-low and allow the mixture to cook for 5 more minutes, stirring occasionally, until the flavors meld and the zucchini is tender but not mushy.
If using cheese, sprinkle it evenly over the top of the mixture and cover the skillet. Let the cheese melt for 1-2 minutes.
Remove the skillet from heat and garnish with chopped cilantro.
Serve warm with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1143 mg | 24% | |
*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.
