Time to Table:
< 30 minutes
Contains:
No major allergens
Servings:
6
Gluten-Free, Vegan
Cooks like this recipeCalling all squash lovers! This zesty squash skillet medley with corn, tomatoes and fresh herbs is bursting with flavor and color, plus a bit of spice. It works well with all types of squash — zucchini, yellow squash, or any other variety fresh from the garden or farmers market. Try it in tacos or as the perfect side dish for your favorite summertime meal.
From Fresh Seasonal Recipes: The Happy Kitchen/La Cocina Alegre™
How to Make It
Ingredients
- 1½ tablespoons olive oil
- 3 medium zucchini cut into half circles
- ½ onion, chopped
- 3 cloves garlic, peeled and chopped
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 sprig epazote (optional)
- 2 medium tomatoes, chopped
- 1 cup frozen corn
- 2 jalapenos, chopped and seeds removed (optional)
- 3 tablespoons fresh lime juice (1 whole lime)
- ½ teaspoon sugar
- ½ cup fresh chopped cilantro
Preparation
1
In a large skillet heat the olive oil over medium heat.
2
Add the zucchini, onion, and garlic.
3
Stir frequently for 4-5 minutes.
4
Stir in the cumin, salt, black pepper, epazote, corn, tomatoes, jalapenos, lime juice, sugar, and cilantro.
5
Reduce heat to low and cook slowly for 5-6 minutes, stirring occasionally.
6
Cover the skillet and allow the dish to rest for 5-10 minutes before serving.
Recipe Tips
This medley works great with a variety of squash. Let your little one help pick out their favorite varieties of squash for this recipe.
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