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Skillet Mexican Zucchini

Garlic sizzles in olive oil as diced zucchini softens to tender, then bright tomato, green onion, cilantro, and pickled jalapeño join in with a squeeze of lime. Crumbled queso blanco melts slightly over the top, delivering fresh, tangy bites with a gentle, lingering heat.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Skillet Mexican Zucchini
Total
12 min
Prep
5 min
Cook
7 min
Serves
4

Nutrition per Serving

Calories
102
Protein
5g
Carbs
8g
Fat
6g
Fiber
2g
Sugar
3g
Sodium
211mg

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

  1. Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling.
  2. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened.
  3. Add the tomato and green
 onion and cook about 3 minutes.
  4. Remove skillet from heat and add cilantro, jalapeño and lime juice.
  5. Season with salt and pepper to taste and top with queso blanco. Serve hot.