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!



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


  • 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


  • 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.


Citrus Press  Deluxe Cooking Blender  Veggie Spiralizer  Rapid-Prep Mandoline
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
Screen Shot 2019-03-10 at 4.49.00 PM


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.


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