Aug 5, 2013

Skillet Mexican Zucchini



This zucchini is incredibly delicious with a little bit of a Mexican kick from the jalapeno then topped with melted queso blanco. It's also easy and quick, a must try!


I'm a bit of a cookbook addict. It's a problem as I'm running out of room in my home for all my books, but that never stops me from buying new ones. But the biggest problem is that I kinda neglect them. But this weekend I was thumbing through the Aaron Sanchez's (who is one of the judges on Chopped - one of my favorite shows) cookbook Simple Food, Big Flavor who is also one of the judges on Chopped (one of my favorite shows) and I came across his Mexican recipe for zucchini. I can't get enough of zucchini in the summer, in fact I have an entire Pinterest Board devoted to skinny zucchini called Yummy Zucchini, so I decided to test this out...


You MUST try this! I only made a few tweaks using less oil, and and rather than making a cilantro pesto, I added Garden Gourmet cilantro paste and minced pickled jalapeno for kick. It totally exceeded my expectations.



Skillet Mexican Zucchini
Skinnytaste.com
Servings: 4  • Size: 1/4  • Old Points: 2 pts • Weight Watcher Points+: 4 pt
Calories: 102 • Fat: 6 g • Carb: 8 g • Fiber: 2 g • Protein: 5 g • Sugar: 3 g
Sodium: 211 mg • Cholest: 17 mg

Ingredients:

  • 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 (or queso fresco, cotija or feta)
  • fresh lime juice, to taste
  • salt, to taste
  • freshly ground black pepper, to taste

Directions:

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.



Remove skillet from heat and add cilantro paste, jalapeño and lime juice. Season with salt and pepper to taste and top with queso blanco. Serve hot.

97 comments :

  1. I actually met Aaron Sanchez once at a blogging event I attended, and he was a cutie! Love the sound of this, bookmarked.

    ReplyDelete
    Replies
    1. That's so cool Kalyn! I'm going to make it my business to go to his restaurant.

      Delete
    2. Lucky you.. he is handsome! :)

      Delete
  2. OMG this looks sooo good. Quick question: Is the pickled jalapeno something you can buy, or do you make it? I can't say as I've noticed that one on the shelves with the pickles. Is it the kind you buy to put on nachos, in a can?

    ReplyDelete
    Replies
    1. Yes, in a glass jar buy the pickles. I like to buy them because they last a while so I always have them when I need to add kick. Any spicy pepper would really work.

      Delete
  3. If you wanted, what type of meat would you add to this?

    ReplyDelete
    Replies
    1. I would serve this with grilled chicken or pork chops.

      Delete
    2. I make this as a one pan meal - my husband is a meat and potatoes kind of guy so to keep him happy I brown a little Itailan sausage or chorizo ahead of time and add at last minute

      Delete
  4. Looks delicious! Can the queso blanco and cilantro paste be found in regular grocery stores (e.g., Ralph's) or should I go to a specialty/Latin market?

    ReplyDelete
    Replies
    1. The herbs are available in the supermarket, or you can use fresh. I just happened to have the tube. The queso blanco I got at Costco, or any Latin market would have it. Or you can use Cotija or queso fresco.

      Delete
  5. This looks incredible and healthy! I think it would make a good egg scramble too! Thanks for sharing!

    ReplyDelete
  6. This sounds incredible-- Zucchini is one of my favorite vegetables to serve as a side. So versatile!

    ReplyDelete
  7. Queso blanco is white cheese.

    ReplyDelete
  8. Queso blanco is white cheese.

    ReplyDelete
  9. I had to double check this, because I was saying to myself "I know I've made this from her before.." then When I read Aaron Sanchez I remember I got it out of a magazine and we LOVED it! I will definitely have to try your version too!!

    ReplyDelete
    Replies
    1. Wasn't it FAB!!! I'm in love :)

      Delete
    2. It's DELISH!!! So glad you found it, because I think the magazine I had the recipe in got thrown away, lol! Thanks, Gina! :)

      Delete
  10. I love new zucchini recipes, since I've tried just about all that I have right now.

    ReplyDelete
  11. Can't find "queso blanco" here in the Northeast...any substitution suggestions? Feta maybe? Thanks!

    ReplyDelete
    Replies
    1. I found it at walmart, I'm in the midwest, but I'm sure they'd have it where you are. They didn't have it with the feta cheeses or regular cheeses, they had it near the "special" cheese section, hopefully that helps!

      Delete
    2. Sure feta is probably the closest. I got mine at Costco, just an FYI!

      Delete
  12. I got my queso blanco at Whole Foods if that helps the people that are looking. It was near the specialty cheeses but not in the same case. It was in an 8oz block I think. I have leftover from the corn soup she posted a couple weeks ago (also amazing!). It is no where near as salty as feta can be but has a similar consistency. If you use feta you might want to cut back on the salt a little.
    Can't wait to try this! I love zucchini and am always looking for meatless entrees to switch things up. Would use this for taco filling too.

    ReplyDelete
  13. Just when I thought you couldn't come up with another way to use a zucchini - bam! You are magic. I can't wait to try this! Thanks!

    ReplyDelete
  14. yum!!! My mom just gave me a lot of zuchinni's over the weekend! I'm definitely making this for dinner tonight... :) Mexican Style! I'm Such a huge fan of your recipes Gina!

    ReplyDelete
  15. I always have SUCH a hard time thinking of veggie sides when I fix a Mexican entree. Enter this dish. *Pinning now.*

    ReplyDelete
  16. Keep the zucchini recipes coming! I have an over abundance of them right now.

    ReplyDelete
  17. Such a scrumptious, easy and colorful Mexican side dish! This looks so delicious, Gina.

    ReplyDelete
  18. How could the cilantro paste be made instead using the tubed version?

    ReplyDelete
  19. This looks delicious! Would you think I could use squash instead of zucchini. I have a ton of squash I need to use!

    ReplyDelete
    Replies
    1. Thanks! I made it with all squash and it was wonderful! Thanks for this recipe! Delicious!

      Delete
  20. I tried this tonight and it was great! I added ground turkey and put it on tortillas to make it a complete meal. :)

    ReplyDelete
  21. This looks and sounds delicious! I might have to try it with the comment above - adding turkey sounds great!

    xx
    Kelly
    Sparkles and Shoes

    ReplyDelete
  22. Wow, I made this tonight after searching for zucchini recipes because we were getting tired of eating it one way. Everyone loved this recipe it's definitely a winner. Thanks!!!

    ReplyDelete
  23. I made this for dinner tonight and it was sooo yummy!!! I served it with chicken tacos and my husband didn't even miss the usual rice and beans. This is a definite keeper!! Thanks so much for sharing this :-)

    ReplyDelete
  24. Yummy! I'm always looking for inventive zucchini recipes. This looks beautiful!

    ReplyDelete
  25. As far as I know I can't get hold of any of those cheeses in my city (Brighton, UK). What alternatives do you suggest using? Cheshire/Feta?

    ReplyDelete
  26. Whoaa! Now this looks and sounds amazing. I just found another recipe that I will be making this weekend. Thanks for sharing!

    Sallie @ womens walking shoes

    ReplyDelete
  27. I agree!!! I have some left over Queso fresco from the AMAZING corn soup and have zucchinis from the neighbors garden.. so I cannot wait to try this!!! Fresh cilantro from the garden too... great idea for taco or tortilla wraps.. and would add shredded chicken for the protein. Gina has become my #1 resource for excellent recipes.

    ReplyDelete
  28. I just found your blog, and I'm so glad I did! This and many of your other recipes look delicious!

    ReplyDelete
  29. I know what you mean about cookbooks, my collection is actually quite ridiculous, but I figure there are worse addictions!

    This looks wonderful, perfect for the overload of zucchini headed my way in about a week...

    ReplyDelete
  30. I made this dish last night and it was fantastic and delicious! I was a bit skeptical with the Garden Gourmet Cilantro Paste, but it was a great fresh taste and now I don't have to worry about a fresh bunch of cilantro going bad. Have you experimented with any of the other Garden Gourmet selections?

    ReplyDelete
    Replies
    1. I have used the basil and the ginger, in addition to the cilantro, all with great results! I bought a spicy red pepper one (can't remember what it's really called) but I haven't used it yet. They're so convenient!

      Delete
    2. Thanks for the tip, Carol!

      Delete
    3. Shelley, I've used the Lemongrass paste and it works amazingly well!

      Delete
    4. I love the idea of the lemongrass since it's not easy to find. It's great to keep on hand in a pinch when you don't have fresh herbs.

      Delete
  31. This is perfect to make during the week, looks so delicious! :)

    ReplyDelete
  32. This comment has been removed by the author.

    ReplyDelete
  33. Do you think the Garden Gourmet Italian Herbs paste would work in this recipe? I hate cilantro, so I need an alternative herb.

    ReplyDelete
  34. Making this right now, with Feta. I was going to get queso blanco, but it was high $$$ for how much I was going to use. Besides, I love feta. A Mexican chain here puts feta on their nachos and they're amazing.

    ReplyDelete
  35. I wonder if adding black beans and corn would work with this, or is that too much? I think I'm making chicken tacos with this as a side dish tomorrow night, sounds delicious!

    ReplyDelete
    Replies
    1. I made it with black beans and corn also, it makes a lot!

      Delete
  36. Are pickled jalapenos what is typically on salad bars at the supermarket? I don't really like spicy food, and don't want to buy a whole bottle. But would try what is on salad bar and slowly add to recipe.

    ReplyDelete
  37. Extremely tasty...!! I had used instead of fresh onion red basil and left away the lemon. We will have it again!!

    ReplyDelete
  38. This looks spectacular, as always Gina. I'm including it in a collection of Weight Watchers friendly zucchini recipes I'll be posting Sunday. Can't wait to try it. It's nice to know there are other cookbook addicts in the world! I don't think I'll ever get over it.

    ReplyDelete
  39. This piece of writing gives a lot of exceptional information . Really a remarkable blog post I had seen Property Management San Antonio

    ReplyDelete
  40. This is a nice pleasant post. I just stumbled upon your blog and wanted to say that in actual fact I have enjoyed browsing your blog post San Antonio Roofers

    ReplyDelete
  41. This looks incredible! Colorful dishes always seem so much more appetizing, so I can't wait to try this one! Thanks for sharing :)

    ReplyDelete
  42. My family has made a dish similar to this only we used fresh jalapenos and add sliced mushrooms. We topped with monterey jack cheese. So good, the broth is so good too, I save and add it over brown rice.

    ReplyDelete
  43. I just made this and it was great. I tweaked it a little since i had mushrooms that were starting to turn. I also added hamburger to make it more of a skillet meal. I live alone so I love easy meals that can provide leftovers for lunch. A real winner even though I forgot the cilantro paste. :(

    ReplyDelete
  44. I had feta, so I made this go greek- fresh mint, lemon juice Cavenders greek seasoning and feta, yum! Can't wait to get some queso blanco or fresco to make it this way. I have plenty of zucchini to experiment with!

    ReplyDelete
  45. My husband made this the other night and it was fantastic!!! We used fresh cilantro instead of the paste. We will definitely make this again.

    ReplyDelete
  46. Love all this veggie goodness Gina! Looks delicious!

    ReplyDelete
  47. Health food is food considered to be beneficial to health in ways that go beyond a normal healthy diet required for human nutrition.

    ReplyDelete
  48. Made this tonight with fresh minced cilantro and queso fresco. Mmmm, loved it! Served it as a side to your plate licking jalapeno popper chicken. And had your pina colada cupcakes for dessert. You get all the credit for the tasty dinner :) Thank you so much. PS Ive pinned over 100 of ur recipes on pinterest lol

    ReplyDelete
  49. I just made this and i actually put it in taco shells! This was so good! There wasnt a bite left.

    ReplyDelete
  50. Delicious! I added a chopped whole avocado with the cheese. Wish I had read about adding black beans because they would be perfect for a vegetarian main entree!

    ReplyDelete
  51. Delicious! I added a chopped whole avocado with the cheese. Wish I had read about adding black beans because they would be perfect for a vegetarian main entree!

    ReplyDelete
  52. Yummy!! I think I'd like to try adding the black beans and maybe mushrooms next time. I couldn't find queso blanco so I just used reduced fat Mexican blend. I made this as a side to the Slow Cooked Sweet Barbacoa Park.

    ReplyDelete
  53. I made this recipe last week, it was so good! I used feta instead of queso blanco too and it was fine. Thanks for the recipe!

    ReplyDelete
  54. Made this last night for my family and it was so good! While making it I wasn't sure it would have a lot of flavor, but it did. Used Cotija cheese instead of Queso Blanco, but otherwise followed recipe exactly. Perfect for an easy, healthy side dish.

    ReplyDelete
  55. We grew up with a similar version..Moms has sliced zucchini..sliced white onion and tomato garlic powder oregano and actually any kind of white cheesefollow the same ibatructions..only saute slightly the zucchini..on low heat..add onion tomato garlic powder and oregano..let simmer in its own juices until zucchini is tender..turn off heat and add ahredded white cheese on top..let melt..serve with pork chops and a side of beans and rice :) it is only a pinch of oregano..and i like to use pepperjack cheese i found it gives it a nice kick without overpowering it

    ReplyDelete
  56. i was wondering if using feta cheese instead changes the nutrition facts or weight watchers points

    ReplyDelete
  57. What do you suggest as a replacement to cilantro?

    ReplyDelete
  58. I love this recipe! I've made it several times, switching it up based on what I have on hand. SO good in a cast iron skillet! And perfect for picky family members who think they don't like zucchini... :)

    ReplyDelete
  59. That looks so awesome! Always looking for things to add to taco night :)

    ReplyDelete
  60. Where did you find th cilantro paste?

    ReplyDelete
  61. I found cilantro paste in the produce section and the Queso Fresco (in round plastic package marked "Fresco" in the regular block cheese section of my regular Publix grocery store.

    ReplyDelete
  62. Fantastic! I've been making this every night this week! I have been omitting the cheese, adding in celery and using fresh cilantro instead of paste. It's delicious!

    ReplyDelete
  63. This would make a great quesadilla. Guess I know what's for dinner!

    ReplyDelete
  64. Made this last night. I added a diced sweet potato and cooked that first. I also had 1/2 of a white onion. I had feta, lime and fresh cilantro so followed it step by step from there. Very good!

    ReplyDelete
  65. Is the serving size 1/4 of the recipe or 1/4 cup???

    ReplyDelete
  66. I adore this recipe! I can't find queso blanco in the Netherlands so I use feta, but I could eat this every day, hot or cold.

    ReplyDelete
  67. Just made this for a quick side dish to go along with some breaded chicken tonight. Delicious!! We all loved it. I used feta cheese, lemon juice because I didn't have any lime juice, and I used some extra green onion. Going to save this recipe for future quick sides :)

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.