Skillet Mexican Zucchini

5 from 7 votes

Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco. So easy and quick, a must try!

Mexican Zucchini

I can’t get enough of zucchini in the summer, in fact I have an entire section of Zucchini Recipes in my index if you need more ideas.

I’m a bit of a cookbook addict. It’s a problem as I’m running out of room in my home for all my books, but that never stops me from buying new ones. But the biggest problem is that I kinda neglect them. But this weekend I was thumbing through the Aaron Sanchez’s (who is one of the judges on Chopped – one of my favorite shows) cookbook Simple Food, Big Flavor (affil link) who is also one of the judges on Chopped and I came across his Mexican recipe for zucchini.

You MUST try this! I only made a few tweaks using less oil, and and rather than making a cilantro pesto, I added minced cilantro pickled jalapeno for kick. It totally exceeded my expectations.

How To Make Skillet Mexican Zucchini

[embedded content]

More Zucchini Recipes

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco.

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
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

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