FIESTA ZUCCHINI
Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.
Provided by GaylaJ
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy medium skillet over medium heat.
- Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
- Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
- Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.
Nutrition Facts : Calories 142.8, Fat 11.3, SaturatedFat 3.7, Cholesterol 12.6, Sodium 281.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3, Protein 5.5
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