Santa Fe Zucchini Skillet
An easy, one-pan meal that’s perfect for weeknight dinners. Use yellow squash in place of the zucchini, add bell peppers, and whatever other summer produce you have on hand to make it your own. Skip the ground beef to make it vegan friendly! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Ingredients
- 2 tsp olive oil
- 1 lb beef* ground, optional
- 1/4 cup onions* chopped
- 1 tbsp tomato paste
- 1 can black beans drained and rinsed
- 1 cup sweet corn* kernels
- 1 tomato* Large, diced
- 1 jalapeño* seeded and diced
- 1 clove garlic* minced
- 2 tbsp cilantro* additional for garnish
- 2 zucchini* quartered and sliced into 3/4 inch pieces
- 1 1/4 tsp cumin
- 1 1/4 tsp salt
- 1/4 cup water
Instructions
- Heat a large skillet over medium heat. Add olive oil and turn pan to coat. Add ground beef and cook, breaking up meat occasionally, until browned, about 4-5 minutes. Once cooked move beef to side of pan.
- To the same pan add diced onion and tomato paste. Cook, stirring, for about 1 minute, then combine with beef.
- Add remaining ingredients to the skillet. Stir to combine and cover with an lid. Allow mixture to cook for 2-3 minutes, then stir. Cover and cook an additional 2-3 minutes or until zucchini is fork tender, but still crisp.
- Serve over rice or with tortillas with your choice of toppings. Optional toppings could include- extra cilantro, diced jalapeños, sour cream, cheese, lime juice, or hot sauce.
Notes
We like to use 10 ounces of Rotel in place of the tomato, jalapeño, and water. Try our homemade version here.
Food styling and photography by Sierra Buchholz
Nutrition
Calories: 306kcalCarbohydrates: 20gProtein: 19gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 565mgPotassium: 682mgFiber: 5gSugar: 4gVitamin A: 449IUVitamin C: 21mgCalcium: 46mgIron: 3mg
