• Servings : 4
  • Ready In : 20m

This South-of-the-Border variation to your Healthiest Way of Eating is a great way to add a variety of vegetables to your meal.


  • 1 medium onion, cut in half and sliced thin
  • 4 medium cloves garlic, chopped
  • 2 cups zucchini, diced into 1/2 -inch cubes
  • 2 cups yellow squash, diced in 1-inch cubes
  • 15 oz can (BPA free) diced tomatoes, drained
  • 4 oz can (BPA free) of diced green chili
  • 1 TBS + 3 TBS chicken or vegetable broth
  • 1/4 cup chopped cilantro
  • 3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
  • salt and black pepper to taste
  • *Optional: drizzle with olive oil before serving


Step 1

Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.

Step 2

Prepare all the vegetables.

Step 3

Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.

Step 4

Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.

Step 5

Stir in herbs, salt, and pepper.

Mexican-flavored vegetable side dish – Healthy Food Tip and Recipe

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