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Summer Squash Green Chile Stir Fry
Summer Squash Green Chile Stir Fry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Satisfying summer squash stir fry with zesty green chiles. Paleo and vegan-friendly, gluten-free, one-pot wonder!
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 cup coarsely chopped red onion
  • 1 large green chile (Anaheim, Hatch, or Poblano), seeded and chopped
  • 1 large pinch ground cumin
  • 2 cloves garlic, minced
  • 2 cups chopped zucchini and/or yellow summer squash (about 12 ounces)
  • 1/2 cup fresh or frozen corn (fire roasted frozen corn works great)
  • 1 small tomato, diced
  • 1 large pinch dried oregano
  • 3/4 teaspoon salt
  • 1/4 cup chopped cilantro
  • Juice from half a lime
Instructions:
  • In a large non-stick skillet over medium-high heat, heat olive oil. Add onions and green chiles, sauté until softened and slightly browned, about 3 to 4 minutes. Stir in garlic and cumin, cook for another minute.
  • Add the zucchini and summer squash, then cook on medium high heat for an additional 3 to 4 minutes.
  • Once the squash has started cooking and looks less raw, add the corn and tomatoes. Be careful not to overcook the squash, as it may become mushy. Add the corn and tomatoes while the squash is still firm but almost cooked. Sprinkle with oregano and salt, then cook for another minute or two. Serve right away and garnish with cilantro and lime.

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