I have a serious obsession with crumbly Mexican cheese. When I came across this recipe, I knew immediately I’d love it. Bright flavor, lots of veggies and a bit of sharp, tangy cheese. Serve it over rice for a full meal, in a tortilla for veggie tacos or just enjoy it by the spoonful like I did!
Mexican Inspired Zucchini Skillet
via skinny taste
1 garlic clove, minced
1 tbsp extra virgin olive oil
1 lb zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
2 tbsp minced fresh cilantro, plus more for garnish
1 tbsp minced pickled jalapeño
1/2 cup crumbled queso blanco (or queso fresco, cotija or feta)
Juice from half a lime
Freshly ground black 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 3-5 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 and any additional cilantro. Serve hot.