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Skillet Mexican Zucchini

August 23, 2020

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

More Zucchini Recipes

 

Skillet Mexican Zucchini

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

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

  • 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

  • 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.

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

Blue Smart Points: 4

Green Smart Points: 4

Purple Smart Points: 4

Points +: 4

Keywords: mexican zucchini, mexican zucchini recipe, mexican zucchini recipes, Skillet Mexican Zucchini, zucchini mexican style

 

posted August 23, 2020 by Gina

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