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Aztec Vegetables

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


  • 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


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

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Average Rating:
  • habenaroman
    Sep 22, 2015

    Very good, quick, simple.

  • xlsalbums
    Jul 26, 2014

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

  • JTayFil
    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
    Jan 29, 2010

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