Tuesday, August 6, 2013

Tasty Tuesday: Skillet Mexican Zucchini.

Skillet Mexican Zucchini
 Recipe and photo from Skinny Taste.
1 garlic clove, finely chopped
1 tbsp extra virgin olive oil
1 lb zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
1 tbsp minced fresh cilantro or Garden Gourmet cilantro paste
1 tsp minced pickled jalapeño
1/2 cup crumbled queso blanco
fresh lime juice, to taste
salt, to taste
freshly ground black pepper, to taste
Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add the tomato and green onion and cook about 3 minutes.

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  1. This looks so good! I bet it would be great over rice!! and love the blog look just now catching up on my blogs!

  2. I'm giving this a shot tomorrow night, it looks amazing and I'd already planned to do something Mexican for dinner.

  3. This looks awesome! I have an abundance of zucchini right now, so this would be perfect!

  4. Oh man...I need to make this. Like, now :)