Description
A flavorful Mexican-inspired vegetable dish made with zucchini, squash, roasted poblano peppers, corn, seasonings, and optional cotija cheese.
Ingredients
Scale
- 2 poblano peppers
- 1 jalapeno pepper
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 small zucchini cubed
- 2 small yellow squash cubed
- 1 cup corn kernels
- 1 teaspoon Mexican oregano
- 1 teaspoon ancho chili powder
- 1 teaspoon red pepper flakes optional
- 1/2 teaspoon cumin
- Salt to taste
- 1/4 cup chopped cilantro
- 1/4 cup Mexican crema optional
- 1/2 cup cotija cheese optional
Instructions
- Roast poblano peppers until skins blister and char.
- Steam peppers in a sealed bag, peel skins, and chop.
- Heat olive oil in a skillet and cook onion and jalapeno for 5 minutes.
- Add garlic and cook for 1 minute.
- Add zucchini, squash, corn, oregano, chili powder, cumin, pepper flakes, and salt.
- Cook 3 to 4 minutes until vegetables become tender.
- Stir in roasted peppers and cilantro.
- For a creamy version, stir in crema and cotija cheese.
- Garnish with extra cilantro and serve warm.
Notes
- Do not overcook the squash.
- Fresh corn gives the best texture.
- Add lime juice before serving for extra freshness.
- Use Anaheim peppers as a substitute for poblano peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sauteed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 202
- Sugar: 11
- Sodium: 290
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 8
- Cholesterol: 25