SKILLET MEXICAN ZUCCHINI

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 or Garden Gourmet cilantro paste
  • 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

DIRECTIONS:

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 paste, jalapeño and lime juice. Season with salt and pepper to taste and top with queso blanco. Serve hot.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1/4th of the recipe

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 4
  • Calories: 102
  • Total Fat: 6g
  • Saturated Fat: g
  • Cholesterol: 17mg
  • Sodium: 211mg
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 5g