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Zucchini southwest skillet

English | español

Zucchini southwest skillet

Combine fresh, frozen, and canned veggies into this tasty southwest-style skillet. This is a great dish to make when zucchini and tomatoes are plentiful.

Number of servings: 4
Serving size: 1/4 size of recipe

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1 tablespoon extra-virgin olive oil

1 large garlic clove, minced

3 cups zucchini, cubed (2-3 small zucchini, cut into small pieces)

1 cup frozen corn

1 cup tomatoes, diced, or 1/2 pint cherry tomatoes)

1 15-ounce can black beans, rinsed and drained

1 tablespoon fresh cilantro, minced

Salt and pepper, to taste

1/2 lime, juiced

1/2 cup crumbled cheese (try queso fresco, cotija, or feta)


Time needed: 20 minutes preparation; 15 minutes cook time

  1. Heat olive oil in skillet over medium-high heat until shimmery, about 1 minute. Add garlic and stir until fragrant and slightly golden in color, about 1 minute.
  2. Add zucchini and corn to skillet and cook, stirring for about 3-5 minutes or until slightly softened and corn is thawed. Add tomatoes, black beans, and cilantro, stirring until heated through.
  3. Mix in salt and pepper to taste. Squeeze juice from lime over the top of the mixture; toss to combine. Top with crumbled cheese.

Nutritional information

Calories 225
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 17 mg
Sodium: 424 mg
Total Carbohydrate: 29 g
Dietary Fiber: 8 g
Total Sugar: 6 g
Protein: 10 g

Allergens: Dairy

Tips and variations

Watch this recipe being prepared on Cooking with Zucchini.

Try this dish in the summer when zucchini and tomatoes are plentiful!

Like it spicy? Try adding a jalapeño pepper or cayenne pepper.

Use what you have. Substitute different fresh veggies like green beans or summer squash, or use canned tomatoes.

Cook once, eat twice! Make a double batch and refrigerate the leftovers. Top chopped lettuce with 1 cup of the mixture, or eat it as a filling for a sandwich or tortilla wrap.


This recipe was developed by University of Minnesota Extension Center for Family Development staff.

Related resources

Extreme zucchini — Turn simple summer ingredients into a tasty side dish. This is a great recipe to keep handy as you harvest from your garden or visit farmers markets. English | español

Ratatouille — Try cooking this French classic for your family. It is a flavorful summer dish that uses vegetables commonly found at farmers markets.

Cowboy caviar — Turn canned beans, corn, and tomatoes into a tasty dip. This really jazzes up tacos, eggs, chicken, and more.

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