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Skillet Mexican Zucchini

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Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco. So 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!
Mexican Zucchini

I can’t get enough of zucchini in the summer, in fact I have an entire section of Zucchini Recipes in my index if you need more ideas.

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 (affil link) who is also one of the judges on Chopped and I came across his Mexican recipe for zucchini.

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

How To Make Skillet Mexican Zucchini

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Skillet Mexican Zucchini

4.94 from 30 votes
4
Cals:102
Protein:5
Carbs:8
Fat:6
Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco.
Course: Side Dish
Cuisine: Mexican
Mexican zucchini in a black cast iron skillet with a wooden spoon.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 4 Servings
Serving Size: 1 /4th of the recipe

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
  • 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, jalapeño and lime juice.
  • Season with salt and pepper to taste and top with queso blanco. Serve hot.

Last Step:

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Nutrition

Serving: 1 /4th of the recipe, Calories: 102 kcal, Carbohydrates: 8 g, Protein: 5 g, Fat: 6 g, Cholesterol: 17 mg, Sodium: 211 mg, Fiber: 2 g, Sugar: 3 g

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