Fast and Straightforward Skillet Mexican Zucchini

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The Mexican zucchini pan is incredibly tasty with a little kick from the jalapeño topped with melted queso blanco. So easy and quick, a must!

Mexican zucchini

I can't get enough of zucchini in summer. In fact, I have a whole section of zucchini recipes in my index if you need more ideas.

I'm a bit addicted to cookbooks. It's a problem because I run out of space in my house for all of my books, but that never prevents me from buying new ones. But the biggest problem is that I'm kind of neglecting them. But this weekend I was looking through the cookbook Simple Food, Big Flavor (Affil Link) by Aaron Sanchez (who is one of the judges on Chopped – one of my favorite shows) who is also one of the judges on Chopped, and I came across his Mexican Recipe for zucchini.

You have to try this! I just made a few changes with less oil and instead of making a coriander pesto, I added chopped coriander pickled jalapeno for the kick. It completely exceeded my expectations.

How to Make Pan Mexican Zucchini

More zucchini recipes

Pan of mexican zucchini

Preparation time: 5 min

Cooking time: 10 min

Total time: fifteen min

The Mexican zucchini pan is incredibly tasty, with a little kick from the jalapeño topped with melted queso blanco.

  • 1 clove of garlic, finely chopped
  • 1 tablespoon Extra virgin olive oil
  • 1 lb zucchini, diced
  • 1 big tomato, cored, cored and diced
  • 1 green onion, thinly cut
  • 1 tablespoon chopped fresh coriander
  • 1 TL chopped pickled jalapeño
  • 1/2 Cup Crumbled Queso Blanco, or queso fresco, cotija or feta
  • fresh lime juice, taste
  • Salt-, taste
  • freshly ground black pepper, taste
  • In a large pan, cook the garlic in oil over medium heat for 1 minute and stir until it sizzles.

  • Add zucchini and cook, stirring occasionally, for about 3 minutes or until slightly softened.

  • Add the tomato and spring onion and cook for about 3 minutes.

  • Remove the pan from the heat and add the coriander, jalapeño and lime juice.

  • Season with salt and pepper and top with Queso Blanco. Serve hot.

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

Blue Smart Points: 4th

Green Smart Points: 4th

Purple Smart Points: 4th

Points +: 4th

Keywords: mexican zucchini, mexican zucchini recipe, mexican zucchini recipes, mexican zucchini pan, mexican zucchini style

sent 23 August 2020 by Gina

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