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We have another easy, simple, and fresh recipe for you to enjoy your amazing summer veggies in all their glory! Finding ways to cook fresh vegetables without adding too many ingredients is a great way to appreciate them. We love making them the star of the dish. Using fresh zucchini, cherry tomatoes, and some hominy (Mexican dried corn kernels), this recipe makes for a delicious light lunch or a great side to some plant-based tacos.
I cannot encourage you enough to plant your own vegetables and herbs. No matter how small the space you have is, you can grow something edible and delight yourself with how incredible nature is. We grow herbs and peppers in containers, regrow veggies from food scraps in cups on our window sill, etc. We love the saying, “growing your own food is like printing your own money.” If you take some time during the spring to work your garden (balcony or even window sill!), you will enjoy a bountiful harvest.
Zucchinis might be the perfect vegetable to grow if you do not have any experience gardening. They don’t need too much care and they are very plentiful. My zucchini plant (that I originally spent $4 on) yielded about 70 zucchinis this year!! And that’s not all, you get to collect them over several months. Go zucchinis!
Tomatoes are also a great starting point for your veggie growing journey. They do need a bit more care since they are more sensitive to temperatures and more prone to bug invasions, but they are a great starting point to develop your (still hidden) amazing gardening skills. And this Summer Zucchini and Hominy is the perfect way to use these delicious veggies!
Remember that eating in season is always best. By choosing to buy whatever is in season you will guarantee their freshness and (most of the time) their quality, not to mention, it’s usually cheaper (our fav!)
Adding a Kick
This Summer Zucchini and Hominy is packed with flavor, but if you are one of those who are always looking for an extra kick, feel free to add some extra sliced jalapeño or another chile. It goes so well with the rest of the ingredients.
Photos Alfonso Revilla
Summer Zucchini and Hominy
- 1 tablespoon of oil
- ½ cup of diced yellow or red onion
- 4 garlic cloves minced
- 4 ½ cups of diced zucchini
- 1 (20-ounce) can of hominy drained
- ½ of a jalapeno minced (remove seeds if you don’t like spicy)
- ½ cup of halved cherry tomatoes
- ½ to 1 lime juiced (depends on how much sourness you prefer)
- 1 ½ teaspoon of chili powder
- ½ teaspoon of salt
- 3 tablespoons of minced cilantro
- In a large pan (with a lid) over medium-high heat, heat the oil. Add onion and garlic and saute for 2 to 3 minutes.
- Add the zucchini, hominy, jalapeno, tomatoes, lime juice, chili powder, and salt, stir, lower the heat to low, and cover with a lid for 15 minutes.
- Stir in the minced cilantro and serve as a side dish.
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