Wednesday, June 8, 2016

Skillet Mexican Zucchini

For awhile, D and I have been looking for healthy Mexican side dishes.  We seem to get into a rut of Mexican Red Rice and/or Refried Beans.  Nothing wrong with either of these foods, but we've been trying to incorporate more flavorful vegetable dishes.  So we found this one, and decided to try it.

Knowing that I don't like warm tomatoes (except on pizza), D added the tomatoes at the end, so they weren't cooked.  I liked this better than D; I also poured more lime juice on mine.

Add a Mexican Blend or other spice to flavor it up.

We had with Bacon Wrapped Jalapeno Popper Chicken.

Skillet Mexican Zucchini

Photo by ALB

Adapted from Skinny Taste

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) (used Habanero Jack)
fresh lime juice, to taste (used 1 TBSP)
salt, to taste
freshly ground black pepper, to taste
(add cumin and chile pepper)

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 tgreen
 onion and cook about 3 minutes. Remove skillet from heat and add tomato, cilantro, jalapeño and lime juice. Season with salt and pepper and spices to taste and top with queso blanco. Serve hot (or cold).

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

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