Summer Squash/Zucchini

I love seasonal eating. It tastes the best and it’s usually cheaper than non-seasonal veggies. This summer I even started growing my own summer squash after being inspired by this dish.

You can use yellow or green squash for this dish, and it tastes great with bell peppers. I also think the more fresh herbs the better so be generous with your cilantro.

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Summer Squash

Yield: 1 serving as a main dish /2 servings as a side

Author: Plant Based Bre

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 med. Zucchini, cut in desired shape
• 1/2 Bell pepper, red or orange
• 1/2 C Roasted corn, frozen
• 1/2 med White onion, chopped
• 1 small Jalapeno, chopped
• 2 tbsp Extra virgin olive oil
• 1/4 c Cilantro, chopped
• 2 tsp Garlic powder
• 3 tsp Chili power
• 1 tsp Smoked paprika
• 1 tsp Cumin
• Salt + Pepper (to taste)
• Juice of 1 lime

Instructions

1. In a frying pan heat EVOO on med-high heat. Add chopped peppers, onions and jalapeños, mix well. Cook for 5 minutes.
2. Once peppers and onions have some color, add frozen corn and seasonings.
3. Stir frequently to avoid sticking, cook for 3 minutes.
4. Add zucchini and chopped cilantro to the pan, cook for no longer than 6 minutes to avoid overcooking.
5. Top with fresh cilantro and a splash of lime.
6. Serve warm and enjoy!

Notes:

**TIP: If you’re looking for a nice char on your veggies put them in the pan on higher heat and do not sir for 60-90 seconds. Flip over and then add a splash of water prior to adding zucchini to have a nice color on the zucchini.