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!

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 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.

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!
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5 from 4 votes
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Skillet Mexican Zucchini

4
Freestyle Points
102
Calories
Total Time: 30 mins
Yield: 4 Servings
COURSE: Side Dish
CUISINE: Mexican
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!

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

Instructions

  • 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.

Nutrition

Serving: 1/4th of the recipe, Calories: 102kcal, Carbohydrates: 8g, Protein: 5g, Fat: 6g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 17mg, Sodium: 211mg, Potassium: 0mg, Fiber: 2g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 4