Skillet Mexican Zucchini
Ingredients
The vegetables
-
1
clove
garlic, finely chopped
-
1
lb
zucchini, diced
-
1
large
tomato, cored, seeded and diced
-
1
large
green onion, thinly sliced
-
1
tbsp
minced fresh cilantro
-
1
tsp
minced pickled jalapeño
The toppings
-
½
cup
crumbled queso blanco (or queso fresco, cotija, or feta)
-
to taste
fresh lime juice
-
to taste
salt
-
to taste
freshly ground black pepper
The cooking oil
-
1
tbsp
extra virgin olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat and cook the garlic for 1 minute until sizzling.
- Add the diced zucchini and cook for about 3 minutes, stirring occasionally until slightly softened.
- Stir in the diced tomato and green onion, cooking for another 3 minutes.
- Remove the skillet from heat and mix in the cilantro, jalapeño, and lime juice.
- Season with salt and pepper to taste, then top with queso blanco and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
102
Total fat
6g
Total carbohydrates
8g
Total protein
5g
Sodium
211mg
Cholesterol
17mg
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