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.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Wash and trim the ends off the zucchini and yellow squash. Slice them into thin rounds, about 1/4-inch thick.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the diced onion and sauté for 2-3 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

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.

Step 6

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.

Step 7

Sprinkle the cumin, chili powder, paprika, salt, and black pepper over the vegetables. Stir well to evenly distribute the spices.

Step 8

Remove the skillet from heat and squeeze the juice of the lime over the dish.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve warm as a side dish or over rice for a complete meal.

Nutrition Facts

Serving size	(1271.6g)

Amount per serving	% Daily Value*
Calories	709.5

Total Fat 33.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 5008.4mg	0%
Total Carbohydrate 98.8g	0%
Dietary Fiber 16.9g	0%
Total Sugars 56.9g
Protein 16.9g	0%

Vitamin D 0IU	0%
Calcium 235.8mg	0%
Iron 7.5mg	0%
Potassium 2821.3mg	0%

*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.

Source of Calories

Fat: 39.5%

Protein: 8.8%

Carbs: 51.6%