Description
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!
Yield: 4Servings | Serving Size: 1/4th of the recipe
Ingredients
1garlic clove, finely chopped
1tbspextra virgin olive oil
1lbzucchini, diced
1large tomato, cored, seeded and diced
1green onion, thinly sliced
1tbspminced fresh cilantro
1tspminced pickled jalapeño
1/2cupcrumbled 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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