Tuesday, August 20, 2013

Mexican Veggie Skillet

The past two Taste of Tuesday posts (Chicken Bruschetta and Cilantro Lime Chicken Crockpot Tacos with pico de gallo) and now these post, were all results of my trip to the farmers market a few weekends ago.  The week I really put my meal planning skills to the test in incorporate all of the fresh items I'd purchases.
It just so happened that same week Gina at Skinnytaste posted a recipe for Skillet Mexican Zucchini. It was like it was meant to be. I would have never thought to add zucchini to this dish. In fact, usually when I eat zucchini I just stir fry it with oil olive, pepper, and garlic.  This recipe, which I modified according to what I had on had, sheds a whole new light on zucchini for me.  
Gina recommends serving as a side, whereas I ate mine as an entree. Next time I make it, I'll add black beans for some protein. Although they're not in the pictures below, I am going to include it in the recipe.
Mexican Veggie Skillet
(Makes 4 sides portions or 2 entree portions)
  • 1 tsp minced garlic
  • 1 tbsp extra virgin olive oil
  • 1 large zucchini
  • 1/2 yellow onion
  • 2 tomatoes (I used one regular; which is orange in the picture, and left over cherry for the rest)
  • 1/2 jalapeno pepper
  • 1/2 can black beans (rinsed)*
  • 1 ear of corn (cooked)
  • 2 tbsp cilantro
  • 1/2 cup queso fresco (crumbled)
  • 1 lime
  • Salt and pepper
(*See introduction commentary. Black beans not pictures below)

  • Prepare the corn by using a knife to "shave" the kernels off the cob (PS- when eating corn in the cob in public this technique saves you from embarrassing kernels stuck in your teeth!)
  • Chop tomatoes, onions, jalapeno and zucchini
  • In a large skillet over medium heat, saute garlic in olive oil
  • Add zucchini and cook ~2 minutes
  • Add onion and stir in; cook additional 2 minutes (at this point zucchini and onion should be getting soft)
  • Add in corn, tomato and black beans. Cook for few additional minutes until warm
  • Turn off flame and add cilantro, jalapeno and lime juice. Add salt and pepper to taste.
  • Top with queso fresca and enjoy warm!
Linking up with Ashley and Jessica for Taste of Tuesday


  1. That looks so good!! Is that an Orange in the picture?

    1. Thanks Kerry! It's a tomato, just fun colored I suppose!

  2. This looks really good! Like something my husband would love.

  3. YAY! More Mexican food!
    *saves recipe*


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