Southwestern Veggie Saute

by May 16, 2018

This easy one pan recipe is perfect for cooking a bunch of tasty veggies for a versatile side dish for any Mexican or Southwestern entree. The squash, corn, zucchini, tomatoes, and onion simmer in a delicious taco style seasoning. Squeeze some fresh lime juice on top for a little zest and balance of flavor.

Southwestern Veggie Saute

Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Prep Day


  • 1 tablespoon olive oil
  • 1/2 yellow onion sliced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 cup corn kernels
  • 2 Roma tomatoes
  • 1 tablespoon lime juice juice from ½ lime
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • Salt & pepper to taste
  • 1/4 cup chopped fresh cilantro (optional)


  1. Heat the pan: add 1 tablespoon olive oil and garlic in a large skillet over medium-high heat.
  2. Cook: zucchini, yellow squash, and onion for 5 minutes.
  3. Add: tomatoes, corn, cumin, chili powder, paprika, salt, pepper, and lime juice, Cook for 5 to 10 more minutes, until vegetables are all tender but not mushy.
  4. Top: with cilantro as garnish.

Easy Southwestern Veggie Skillet Side Dish Recipe

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