Aztec Vegetables Recipe
Aztec Vegetables Recipe photo by Taste of Home
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Aztec Vegetables Recipe

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Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.—Taste of Home Cooking School
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
  • 1 cup frozen cut green beans
  • 1 medium green pepper, diced
  • 2 cups fresh or frozen corn
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1/2 teaspoon dried oregano

Nutritional Facts

1 each: 85 calories, 2g fat (0g saturated fat), 0mg cholesterol, 190mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 3g protein Diabetic Exchanges: 1 starch.


  1. In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through. Yield: 6-8 servings.
Originally published as Aztec Vegetables in Taste of Home Cooking School Collection Fall 2003, p9

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habenaroman 233282
Reviewed Sep. 22, 2015

"Very good, quick, simple."

xlsalbums 144688
Reviewed Jul. 26, 2014

"Very good and lots of different veggies. You could serve this with a lot of meals!!"

JTayFil 181723
Reviewed Oct. 9, 2011

"This was an excellent dish with alot of flavor. I used diced tomatoes with green chiles and served it with boneless ribs and steamed basmati rice. It had some nice heat. I will definitely turn to this recipe when I have zucchini and summer squash to use. I loved the combination with corn and green peppers, and it was super easy to prepare. Thanks TOH for another great recipe!"

Isolda 100754
Reviewed Jan. 29, 2010

"Easy, tasty, and this dish goes with a variety of main dishes, especially southwestern and Mexican, but also southern."

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