mexican zucchini

By joanmarie

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

Preparation

Step 1

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.