Summer Squash Green Chile Stir Fry

Quick and easy summer squash green chile stir fry side dish. Paleo, vegan, gluten-free, and all made in 1 pot!

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

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 of half a lime

Method

1 Sauté onions, green chiles, garlic, cumin in olive oil: Heat olive oil on medium high heat in a large, relatively stick-free skillet (recommend cast iron or hard anodized aluminum).

Add onions and chiles and sauté until softened and slightly browned, about 3 to 4 minutes.

Add the garlic and cumin, and cook a minute more.

summer-squash-stir-fry-method-1a summer-squash-stir-fry-method-2a

2 Add zucchini and summer squash: Add the zucchini and summer squash. Continue to cook on medium high heat for another 3 to 4 minutes.

summer-squash-stir-fry-method-4

3 Add corn, tomatoes, oregano, salt: Once the squash has begun to cook and the pieces no longer have that raw look to them, add the corn and the tomatoes.

summer-squash-stir-fry-method-5

Note you don't want to over-cook the squash. If you do, it will start releasing a lot of water and become mushy. So you want to add the corn and tomatoes while squash is still firm, but just barely cooked.

Sprinkle with oregano and salt. Cook for another minute or two.

Serve immediately. Garnish with cilantro and lime.

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Comments

  • David

    This is called “Calibacitas” in New Mexico. Mother started feeding it to her 8 kids 75 years ago…!

  • Felicity

    Looks good. Similar to a traditional Mexican dish called Calabacitas. Grew up eating this a least once a week. My favorite.

  • Sam

    I grow not only the squash, onions, green chili’s, and tomatoes, I also grow the garlic and oregano.
    This recipe was a true treat from my garden. It is one of the best vegetable dishes I have ever eaten. Thank you Elise for sharing this great recipe.

  • Mary

    I didnt have a poblano pepper but substituted with a yellow peoper still was delish!! Its a keeper!!

    xxxxxyyyyy

  • Amber

    I added in some garden jalapeno and OH MY GOOODNESSSS!!! Thank you for the recipe ma’am!

    xxxxxyyyyy

  • Nancy Johnson

    Just what my garden was waiting for…a yummy way to use late summer veggies!
    Could I use a giant patty pan squash (6-1/2″ in diameter by 5″ tall) in place of the summer squash? The skin is obviously thicker. Love your blog!

    • Elise Bauer

      Sure! Just cut into small bite-sized pieces. You may need to cook them a little bit longer.

  • Liam

    that looks awesome