Southwest Zucchini Skillet Recipes

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.

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.