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Ingredients
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Vegetables
Spices and Seasonings
Cheese
Garnish
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the zucchini and yellow squash into bite-sized pieces. Dice the red bell pepper and onion. If using, dice the jalapeño, removing seeds for less heat.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and onions, sautéing until they become translucent, about 3-4 minutes.
- 3
Cook the Vegetables
Add the chopped zucchini, yellow squash, corn, red bell pepper, and jalapeño to the skillet. Stir well to combine and cook for 7-10 minutes, until the vegetables are tender.
- 4
Add Seasonings
Sprinkle in the cumin, chili powder, salt, and black pepper. Stir well to ensure all vegetables are coated with the spices.
- 5
Add Tomatoes
Stir in the diced tomatoes and cook for an additional 5 minutes, allowing the tomatoes to soften and mix with the other vegetables.
- 6
Transfer to Baking Dish
Preheat the oven to 350°F (175°C). Transfer the vegetable mixture to a greased baking dish.
Assembly and Baking
- 7
Add Cheese
Sprinkle the shredded cheddar cheese and crumbled queso fresco evenly over the top of the vegetable mixture.
- 8
Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
- 9
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.
