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 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
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
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.
Nutrition Information
Yield: 4 Servings, Serving Size: 1/4th of the recipe
- Amount Per Serving:
- Freestyle Points: 4
- Points +: 4
- Calories: 102 calories
- Total Fat: 6g
- Saturated Fat: g
- Cholesterol: 17mg
- Sodium: 211mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Protein: 5g
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I actually met Aaron Sanchez once at a blogging event I attended, and he was a cutie! Love the sound of this, bookmarked.
That's so cool Kalyn! I'm going to make it my business to go to his restaurant.
Lucky you.. he is handsome! 🙂
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?
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.
If you wanted, what type of meat would you add to this?
I would serve this with grilled chicken or pork chops.
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
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?
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.
This looks incredible and healthy! I think it would make a good egg scramble too! Thanks for sharing!
This sounds incredible– Zucchini is one of my favorite vegetables to serve as a side. So versatile!
What is queso blanco ?
Queso blanco is white cheese.
Queso blanco is white cheese.
Any type of white cheese??
Or you can use cotija, or queso fresco.
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!!
Wasn't it FAB!!! I'm in love 🙂
It's DELISH!!! So glad you found it, because I think the magazine I had the recipe in got thrown away, lol! Thanks, Gina! 🙂
I love new zucchini recipes, since I've tried just about all that I have right now.
Can't find "queso blanco" here in the Northeast…any substitution suggestions? Feta maybe? Thanks!
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!
Sure feta is probably the closest. I got mine at Costco, just an FYI!
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.
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!
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!
I always have SUCH a hard time thinking of veggie sides when I fix a Mexican entree. Enter this dish. *Pinning now.*
It's awesome!
Keep the zucchini recipes coming! I have an over abundance of them right now.
Such a scrumptious, easy and colorful Mexican side dish! This looks so delicious, Gina.
How could the cilantro paste be made instead using the tubed version?
Just use fresh chopped cilantro.
This looks delicious! Would you think I could use squash instead of zucchini. I have a ton of squash I need to use!
Sure
Thanks! I made it with all squash and it was wonderful! Thanks for this recipe! Delicious!
I tried this tonight and it was great! I added ground turkey and put it on tortillas to make it a complete meal. 🙂
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!!!
So glad you liked it!
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 🙂
Yummy! I'm always looking for inventive zucchini recipes. This looks beautiful!
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?
Feta would work!
Great, thank you 🙂
Perfect summer dish!
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.
Thanks Jan!!
Perfect!
I just found your blog, and I'm so glad I did! This and many of your other recipes look delicious!
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…
I agree!!
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?
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!
Thanks for the tip, Carol!
Shelley, I've used the Lemongrass paste and it works amazingly well!
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.
This is perfect to make during the week, looks so delicious! 🙂
Do you think the Garden Gourmet Italian Herbs paste would work in this recipe? I hate cilantro, so I need an alternative herb.
Sure!
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.
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!
I made it with black beans and corn also, it makes a lot!
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.
Extremely tasty…!! I had used instead of fresh onion red basil and left away the lemon. We will have it again!!
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.
This looks incredible! Colorful dishes always seem so much more appetizing, so I can't wait to try this one! Thanks for sharing 🙂
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.
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. 🙁
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!
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.
Love all this veggie goodness Gina! Looks delicious!
Health food is food considered to be beneficial to health in ways that go beyond a normal healthy diet required for human nutrition.
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
I just made this and i actually put it in taco shells! This was so good! There wasnt a bite left.
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!
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!
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.
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!
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.
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
i was wondering if using feta cheese instead changes the nutrition facts or weight watchers points
What do you suggest as a replacement to cilantro?
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… 🙂
That looks so awesome! Always looking for things to add to taco night 🙂
Where did you find th cilantro paste?
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.
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!
This would make a great quesadilla. Guess I know what's for dinner!
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!
Is the serving size 1/4 of the recipe or 1/4 cup???
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.
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 🙂
Didn't like this one too much 🙁
Made this tonight and absolutely loved it! I added some frozen corn and veggie (Quorn) crumbles – simply delicious! The pickled jalepenos just make it!!! Thanks for another great and yummy recipe!
I'm sure I've reviewed this before, but we had it again tonight with chicken enchiladas. My husband raved about the zucchini, commenting at least three times how good it was. I love having an alternative to rice and beans. Thanks again for sharing.
dear lord this is incredible. it by FAR exceeded my expectations. i added black bean and roasted chicken. I also used fresh jalapeno. i cant wait to eat it again. thank you so much for this amazing recipe!!!
My mom's boyfriend made this over the holidays…and I thought it looked familiar then found it on here! I've made it myself since and it was so good. Is impressive as a side for company too (like to serve with chicken marinaded in a tequila-lime marinade).
Hi Gina,
You might want to edit your description paragraph on this one……
I love your blog, cookbook and meal planner!
Thank you for helping me stay on track, its hard for a die hard foodie!!
Thank you! Can you tell me which part you are referring to?
I think she’s referring to the below paragraph! This looks wonderful, making it for dinner tomorrow night!!
“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)”
Got it, thanks!
Made this last night and it was fantastic. I had a lonely jalapeño in my fridge so I looked up a quick pickling recipe – this one from Allrecipes was great: http://allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/. The pickled jalapeño added a really nice kick….don’t skip it! I used queso fresco , which was delicious (like a cross between mozzarella and feta). This was super easy and quick to make, and was a wonderful side for grilled chicken fajitas. Love it!
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Is this used as a main meal?
Queso fresco is a fresh cheese not an aged cheese. Pot cheese or farmer’s cheese works too.
This recipe looks more Italian than Mexican. Just to add a jalapeno does not make it Mexican. Even so, I am sure this is a good side to traditional Mexican dishes. Our Mexican family does not eat a lot of hot peppers or hot spicy food or garlic. Many Mexican families do not.
Some good Mexican spices to use are fresh cilantro, cumin, oregano and chile powder or mild chile if you want more authentic flavors.
Adding squash blossoms would be a spectacular and delicious addition. We stuff them and fry them but they would be good in this recipe too.
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Would this be good as leftovers?
I’ve eaten it the past two days as leftovers and it’s still delicious! I think if you know ahead you’ll have leftovers, I’d likely keep the queso and cilantro aside to add them fresh.
This dish was amazing! I brought it as my contribution to a pot-luck Cinco de Mayo party. It was a favorite and I knew there was one dish that I could fill up on without feeling guilty! I did not add the cheese to the dish (in case of food allergies) but left it on the side for people to add in. I am glad I did not add it in because it did get a little more liquid-y as stayed warm and the cheese would have dissolved in. I assume this dish would be good cold as well, I was wondering if people tried it. (also great left over, I just ate it for lunch over a chicken breast.)
So I made a HUGE feast for Cinco de Mayo and wanted a lighter veggie dish to compliment the rich and heavy dishes. Wow, this recipe was SUCH a winner, I can’t get over how delicious the combination was together. I did add 2 ears of fresh corn just after the zucchini, which added a nice sweetness. It did take closer to 7 or 8 minutes for the zucchini to soften. I will absolutely be making this again, thanks so much.
What kind of alcohol pairings would go well with this dish? Red wine?