Shot of a medley of sautéed vegetables including zucchini, cherry tomatoes, onions, and cilantro tossed with hominy in a light vinaigrette.

Summer Zucchini and Hominy

 

Shot of a medley of sautéed vegetables including zucchini, cherry tomatoes, onions, and cilantro tossed with hominy in a light vinaigrette.

Summer Zucchini and Hominy

A medley of sautéed vegetables and hominy with hints of jalapeno and lime.
 Adapted from Toni Okamoto
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sides
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 tablespoon oil
  • ½ cup yellow or red onion, diced
  • 4 cloves garlic, minced
  • One (28-ounce) can hominy, drained
  • 4 ½ cups zucchini (about 3 medium), diced
  • ½ jalapeno, minced (remove seeds to make it less spicy)
  • ½ cup cherry tomatoes, halved
  • ½-1 lime, juiced
  • 1 ½ teaspoon chili powder
  • 3 tablespoon cilantro, minced

Instructions
 

  • Heat oil In a large pan over medium-high heat. Add onion and garlic and sauté for 2 to 3 minutes.
  • Add the hominy, zucchini, jalapeno, tomatoes, lime juice, and chili powder. Stir, lower heat to low, cover and cook for 15 minutes.
  • Stir in cilantro. Serve hot or chill and serve as a cold salad.

Notes

Recipe adapted with permission from Toni Okamoto at Plant-Based on a Budget.
 

Nutrition

Serving: 0.33 cupCalories: 171calCarbohydrates: 28.2gProtein: 4.4gFat: 5.2gSodium: 400mgFiber: 5.8gSugar: 7g
Keyword 15 Minutes or Less
Scroll to Top