Looking for a quick, healthy, and delicious side dish that will bring vibrant flavors to your table? This Mexican Zucchini and Yellow Squash Skillet is the perfect answer! Packed with fresh zucchini, yellow squash, corn, jalapeños, onions, and a touch of cheese, this Mexican zucchini and yellow squash skillet dish is not only bursting with flavor but also loaded with nutrients. Plus, it’s ready in under 30 minutes, making it an ideal choice for busy weeknights.
Why You’ll Love This Recipe
Versatile: Serve it as a side dish, or add some protein like grilled chicken or beans to turn it into a main course.
Quick and Easy: This recipe comes together in just one skillet, meaning fewer dishes and less cleanup!
Healthy and Nutritious: Zucchini and yellow squash are low in calories but high in vitamins A and C, fiber, and antioxidants.
Full of Flavor: With the addition of garlic, jalapeños, and cheese, this dish offers a delicious blend of spice and creaminess.
This isn't the only squash and zucchini skillet I make, either. If you prefer a milder version, try this zucchini and summer squash skillet with corn and mushrooms. Also, don't sleep on the cheesy zucchini and squash casserole.
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Ingredients
These garden fresh zucchini and squash are perfect for quick weeknight side dishes. Here are the ingredients you need for this easy Skillet Zucchini Squash recipe.
- zucchinis
- yellow squashes
- fresh or frozen corn kernels
- jalapeño
- onion
- garlic cloves
- Cream
- shredded cheese (Queso Quesadilla, Cheddar, Monterey Jack, or a Mexican blend)
- olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
See recipe card for quantities.
Instructions
Start by washing and slicing the zucchinis and yellow squash into thin rounds. Seed and finely chop the jalapeño, dice the onions, and mince the garlic cloves.
- Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic then sauté until fragrant, about 1 minute. Add the chopped jalapeño and cook for an additional minute. Add the sliced zucchini, yellow squash, and corn kernels to the skillet.
- Sauté the Squash and Corn: Season with salt and pepper to taste. Sauté the vegetables until they are tender but still slightly crisp, about 5-7 minutes.
- Add the Cream and Cheese: Reduce the heat to low and pour in the cream and half the cheese.
- Top off with Cheese: Sprinkle the shredded cheese over the vegetables. Cover the skillet and allow the cheese to melt, about 2-3 minutes.
Once the cheese is melted and bubbly, remove the skillet from heat. Garnish with fresh cilantro if desired and serve immediately.
This Mexican Zucchini and Yellow Squash Skillet is incredibly versatile. Whether you’re looking for a quick weeknight side dish, a healthy lunch, or a flavorful addition to your taco night, this recipe fits the bill. Its vibrant colors and bold flavors also make it a hit at potlucks and family gatherings.
Hint: Zucchini and yellow squash can become mushy if overcooked. Keep an eye on them and remove from heat while they’re still slightly crisp..
Substitutions
Whether you’re looking to tailor the dish to specific dietary needs or simply want to switch things up, these suggestions will keep your skillet meals exciting and adaptable.
- Low-Carb/Keto: Skip the corn and use extra zucchini or add in some mushrooms to keep it low-carb. Opt for a high-fat cheese like mozzarella or Monterey Jack.
- Vegan: You can make this dish vegan by using dairy-free cream and cheese or simply omitting them altogether. You can add more spices or a drizzle of tahini for extra flavor.
- Gluten-Free: This recipe is naturally gluten-free, but check labels on any packaged ingredients, like cheese or pre-shredded products, to ensure they are gluten-free.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Protein Boost:
- Add Meat: For a more substantial meal, add cooked and seasoned ground beef, chicken, or turkey. Chorizo is another excellent choice to add a rich, spicy flavor.
- Vegetarian Protein: Black beans, pinto beans, or chickpeas make great vegetarian additions. You can also add crumbled tofu or tempeh for a plant-based protein boost.
- Grain Additions:
- Make it a Bowl: Serve the sautéed vegetables over cooked quinoa, brown rice, or farro for a heartier dish. This turns it into a complete meal rather than just a side.
- Tortilla Wrap: Use the mixture as a filling for soft tacos or burritos, adding some salsa and avocado for a Mexican-inspired wrap.
- Sauce and Toppings:
- Add Salsa: Stir in some salsa or diced tomatoes for a saucier dish. You can also top the finished skillet with guacamole or sour cream for extra richness.
- Crunchy Toppings: Sprinkle crushed tortilla chips or toasted pumpkin seeds on top for added texture and flavor.
- Breakfast Variation:
- Make it a Hash: Add diced potatoes or sweet potatoes to the skillet and cook until tender. Top with a fried egg for a delicious breakfast hash.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
Get your cast iron skillet ready to make this simple zucchini and summer squash recipe. Find everything you will need in our Amazon storefront.
Instructions for Storing and Reheating Leftovers
Properly storing and reheating your leftover skillet squash ensures that it remains delicious and safe to eat. Here’s how to do it:
- Refrigerate: Store the container in the refrigerator. Leftover squash will stay fresh for up to 3 days. If you plan to keep it longer, consider freezing.
- Freeze in Freezer-Safe Containers: Place the portions in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from bags before sealing to prevent freezer burn. Frozen squash can be stored for up to 2-3 months.
Reheating Leftovers
- In the Skillet: Add the leftover squash to the skillet and stir occasionally until it’s heated through, usually about 5-7 minutes. If the dish seems dry, add a little more liquid.
- In the Microwave: Place the leftovers in a microwave-safe dish. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on medium heat in 1-minute intervals, stirring between each interval until the squash is evenly heated. This usually takes 2-3 minutes depending on the amount.
- In the Air Fryer (for crispy texture): Preheat the air fryer to 350°F (175°C) for a few minutes. Spread the squash in a single layer in the air fryer basket. Reheat: Air fry for 3-5 minutes, shaking the basket halfway through. This method can help restore some crispiness to the squash.
Tips for Reheating:
- Avoid Overheating: Overheating can cause the squash to become mushy. Heat just until warmed through.
- Add Moisture if Needed: If the squash seems dry after reheating, add a small splash of water, broth, or even a drizzle of olive oil to refresh the dish.
- Freezing Tips: If reheating from frozen, thaw the squash in the refrigerator overnight before reheating, or add extra time if reheating directly from frozen.
Following these instructions will help you enjoy your leftover skillet squash just as much as when it was freshly made!
Top Tip
- Avoid Overcooking: Zucchini and yellow squash can become mushy if overcooked. Keep an eye on them and remove from heat while they’re still slightly crisp.
- Use a Large Skillet: To avoid overcrowding the pan, use a large skillet so the vegetables cook evenly. Overcrowding can lead to steaming instead of sautéing, which changes the texture of the vegetables.
- Season Generously: Don’t shy away from seasoning. Freshly ground black pepper, a pinch of chili powder, or even a dash of cumin can elevate the flavor profile.
- Cheese Melting: For a perfectly melted and bubbly cheese topping, cover the skillet with a lid and reduce the heat. If you prefer a crispier cheese layer, place the skillet under the broiler for a minute or two.
- Fresh Herbs: Garnishing with fresh herbs like cilantro or parsley adds a burst of color and freshness. You can also add a squeeze of lime juice for an extra zing.
FAQ
Yes, you can prep the ingredients ahead of time by slicing the squash and storing it in an airtight container in the refrigerator. The cooked dish can also be stored for up to 3 days in the fridge. Reheat gently in a skillet or microwave before serving.
Absolutely! Bell peppers, cherry tomatoes, mushrooms, onions, and spinach are all great additions that complement the flavor of squash. Just be mindful of the cooking times for different vegetables to ensure everything cooks evenly.
Related Garden Recipes
Looking for other recipes using garden vegetables like this zucchini and squash skillet? Try these:
- Easy Creamy Corn Pudding Casserole
- Delicious Grilled Baby Potato Kabobs Recipe
- Sweet Macaroni Salad - Old-Fashioned Creamy Pasta Salad with Sweetened Condensed Milk
- Easy Refrigerator Pickled Beets
Pairing with Your Favorite Mexican Recipes
These are my favorite dishes to serve with Mexican zucchini and yellow squash skillet:
- Smoked Corn Dip with Sausage, Cream Cheese and Poblanos
- Crock Pot Smoked Pork Chile Verde
- Taco Sticks
- Arroz con Carne Asada: Mexican Rice, Steak, and Queso
๐ Recipe
Mexican Zucchini and Yellow Squash Skillet Recipe
Equipment
Ingredients
- 3 tablespoons butter
- 1 onion
- 3 garlic cloves
- 2 jalepenos
- 2 zucchini
- 2 summer squash
- 2 cups sweet corn
- ¼ cup half and half cream
- 2 cups queso quesadilla chceese
- 2 teaspoons salt and pepper blend
- 1 tablespoon fresh cilantro and chives
Instructions
- Prepare the Vegetables: Start by washing and slicing the zucchinis and yellow squash into thin rounds. Seed and finely chop the jalapeño, and mince the garlic cloves.
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the chopped jalapeño and cook for an additional minute.
- Sauté the Squash and Corn: Add the sliced zucchini, yellow squash, and corn kernels to the skillet. Season with salt and pepper to taste. Sauté the vegetables until they are tender but still slightly crisp, about 5-7 minutes.
- Add the creaam and Cheese: Reduce the heat to low, stir in the cream and half the cheese. Sprinkle the remaining shredded cheese over the vegetables. Cover the skillet and allow the cheese to melt, about 2-3 minutes.
- Serve: Once the cheese is melted and bubbly, remove the skillet from heat. Garnish with fresh cilantro if desired and serve immediately.
Nutrition
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