Summer Mojo Veggie Toss (GF/DF)

Grab the zucchini and yellow squash from your garden bounty for this one! This is delicious on its own or with grilled shrimp or chicken on top!

Did you know that zucchini botanically is classified as a fruit? I didn’t either! Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. It is rich in antioxidants and contains small amounts of iron, calcium, zinc, and several vitamins.

Yellow squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, manganese and potassium. A cup of sliced yellow squash offers 9% of your daily iron requirement and 14% of your daily folate requirement.

Serrano peppers are a spicy pepper used in a variety of different cuisines. It contains a variety of vitamins and minerals, including vitamin C, potassium, copper, and manganese, and is low in calories and fat.

Mojo in recipes refers to A marinade used throughout the Caribbean and South America that uses citrus juices as a base.

Another pretty dish full of nutrients that you can feel good about!

Enjoy!

SMP

Summer Mojo Veggie Toss (GF/DF)

Course: Side Dish
Cuisine: American
Keyword: Dairy Free, Gluten Free, summer, vegetables
Servings: 4
Calories: 308kcal
Spanish for “sauce,” this traditional mojo has citrus for tang that marries these summer vegetables perfectly
Print Recipe

Ingredients

  • 6 limes
  • ½ small red onion
  • 2 serrano peppers, stemmed and seeded
  • 1 bunch fresh cilantro
  • ½ cup plus 1 tablespoon olive oil, divided
  • 3 garlic cloves, peeled
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 medium zucchini
  • 1 medium yellow squash
  • 1 carrot, peeled and cut into matchsticks
  • 1 pound asparagus, cut into 1-inch pieces

Instructions

  • For the sauce, juice the limes to measure 1 cup juice.  Slice the onion into quarters.  Place the juice, onion, serranos, cilantro, ½ cup oil, garlic, salt and sugar into a blender container.  Cover and blend until smooth.
  • Spiralize the zucchini and yellow squash and set aside.
  • Heat the remaining oil in a large skillet over medium-high heat 1-3 minutes or until shimmering.  Add the carrots and asparagus roast 8-10 minutes until the they begin to soften and caramelize.  Remove from the skillet and keep warm.  Add the zucchini and squash and toss until al dente, about 2 minutes, then transfer to a large serving bowl.
  • Add the sauce to the zoodles and toss until evenly coated.  Top with the carrots and apsaragus and serve immediately.

Notes

HOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
Citrus Press  Deluxe Cooking Blender  Veggie Spiralizer  Rapid-Prep Mandoline
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Nutrition

Serving: 4g | Calories: 308kcal | Carbohydrates: 23.3g | Protein: 5.1g | Fat: 25.8g | Saturated Fat: 3.7g | Sodium: 612mg | Potassium: 674mg | Fiber: 7.3g | Sugar: 8.1g | Calcium: 92mg | Iron: 4mg


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slicedicedish

With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at: www.pamperedchef.biz/colleenfinley

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