Best Southwest Zucchini Skillet Recipes

SOUTHWESTERN VEGGIE SKILLET

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
• Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

SOUTHWEST CHICKEN SKILLET WITH ZUCCHINI AND CORN

Steps:

• Combine all ingredients. Store in an airtight container (I use a jar) for several months.
• Add 1 tablespoon of olive oil to a large skillet set over medium high heat and heat for 1 minute. Add chicken in a single layer (cook in batches if needed to avoid crowding the pan) and sprinkle with about 2 tablespoons of the spice mix.
• Cook for a few minutes on each side until browned and cooked through, stirring as needed. Remove chicken from the pan and set aside.
• Add remaining tablespoon of olive oil to the skillet and heat for 1 minute. Add zucchini and bell peppers and sprinkle with about 1 tablespoon of the spice mix. Cook for a few minutes until vegetables have started to soften.
• Add garlic and corn and cook for a minute more.
• Return chicken to the skillet, add lime juice, and toss until combined. Top with chopped cilantro and cotija cheese and serve immediately.

SOUTHWESTERN STIR-FRIED ZUCCHINI RINEHART

Steps:

• Roast and peel poblanos and bell pepper . Mince garlic cloves and cut zucchini into 2-inch-long spears. Chop cilantro. Cut poblanos and bell pepper into 2- by 1/4-inch strips.
• Heat a dry small skillet over moderate heat until hot but not smoking and toast cumin seeds, stirring constantly, until fragrant and several shades darker, being careful not to burn them. With a mortar and pestle coarsely grind cumin seeds.
• In a 12-inch skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until softened, about a few seconds. Add zucchini and sauté over moderately high heat, stirring constantly, 2 minutes. Add poblano and bell pepper strips and cumin and cook, stirring constantly, until zucchini is crisp-tender, about 4 minutes. Add lime or lemon juice and salt and pepper to taste.
• Serve zucchini sprinkled with cilantro.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.