Skillet Mexican Zucchini

By sheilaolim

Servings: 4 • Size: 1/4 • Old Points: 2 pts • Weight Watcher Points+: 4 pt
Calories: 102 • Fat: 6 g • Carb: 8 g • Fiber: 2 g • Protein: 5 g • Sugar: 3 g
Sodium: 211 mg • Cholest: 17 mg

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

Details

Adapted from skinnytaste.com

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