Mexican Squash Skillet
A delicious and colorful dish that is abundant in summer flavors!
Ingredients
Grilled Zucchini:
- 2 large zucchini, cut into 1/4-inch diagonal slices
- 1½ tbsp olive oil
- 1 tsp salt
Corn and Poblano Pepper Mixture:
- 1 poblano pepper, seeded and peeled, cut into 1/4-inch squares
- 6 ounces fresh corn, cut from the cob
- 1/2 tsp salt
- 1 tsp olive oil
Jalapeño and Cilantro Sauce:
- 2 jalapeños, deseeded
- 1/2 bunch fresh cilantro, rough chopped
- 1 lemon, juiced
- 1 tsp salt
- 6 ounces low fat mayonnaise
- Fresh cilantro leaves, for garnish
Instructions
- In a small bowl, mix 1 1/2 tablespoons of olive oil and 1 teaspoon of salt. Evenly coat the zucchini slices with this mixture.
- Preheat a grill or grill pan to medium-high heat. Grill the zucchini slices for approximately 1 minute per side, or until grill marks appear and they are slightly tender. Remove from heat and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the poblano pepper and fresh corn kernels. Season with 1/2 teaspoon of salt. Sauté for 5-7 minutes, or until the vegetables are tender and slightly charred. Remove from heat.
- In a blender or food processor, prepare the sauce by blending the jalapeños, fresh cilantro, lime juice, 1 teaspoon of salt, and low fat mayonnaise until smooth and creamy. Adjust the sauce to taste by adding more salt or lime juice if necessary.
- To assemble the dish, arrange the roasted zucchini slices on a serving platter. Top zucchini with the sauteed poblano pepper and corn mixture. Drizzle the jalapeño and cilantro sauce over the vegetables. Garnish with fresh cilantro leaves.
Nutrition
Calories: 315kcalCarbohydrates: 28gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 9mgSodium: 2602mgPotassium: 879mgFiber: 5gSugar: 13gVitamin A: 991IUVitamin C: 95mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!