Mexican Zucchini Yellow Squash

Bring bold flavors and vibrant colors to your table with this easy and flavorful Mexican Zucchini Yellow Squash recipe. Combining tender zucchini and yellow squash with the smoky warmth of cumin, chili powder, and smoked paprika, this dish is sautéed to perfection with fragrant garlic, sweet onions, and juicy Roma tomatoes. A splash of lime juice and a sprinkle of fresh cilantro add a zesty, aromatic finish that will elevate any meal. Ready in just 25 minutes, this healthy, gluten-free side pairs beautifully with tacos, grilled chicken, or a bed of rice, making it a versatile addition to your weekly menu. Perfect for a quick weeknight dinner or as a vibrant accompaniment to a festive spread!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 2 tablespoons olive oil
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 2 small, diced Roma tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 small, juiced lime
• 2 tablespoons, chopped cilantro

Directions

Step 1

Wash the zucchini and yellow squash thoroughly. Trim the ends and slice them into thin half-moons, approximately 1/4-inch thick.

Step 2

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

Step 3

Add the diced onion to the skillet and sauté for 3-4 minutes 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. Cook, stirring occasionally, for 5-6 minutes or until the vegetables are tender but still crisp. Avoid overcooking to maintain their texture.

Step 6

Stir in the diced Roma tomatoes, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well and cook for another 2-3 minutes until the tomatoes are softened and the spices have combined well with the vegetables.

Step 7

Remove the skillet from the heat. Drizzle the juice of one lime over the cooked vegetables and sprinkle the chopped cilantro on top.

Step 8

Serve warm as a delicious side dish or as a vibrant topping for tacos, rice, or grilled proteins.

Nutrition Facts

Serving size	1022.6 grams (1022.6g)

Amount per serving	% Daily Value*
Calories	555

Total Fat 31.20g	40%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 3.30g
Cholesterol 0mg	0%
Sodium 4978mg	216%
Total Carbohydrate 65.40g	24%
Dietary Fiber 12.60g	45%
Total Sugars 44.20g
Protein 10.90g	22%

Vitamin D 0IU	0%
Calcium 225mg	17%
Iron 6mg	35%
Potassium 2183mg	46%

*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: 47.9%

Protein: 7.4%

Carbs: 44.6%