Zucchini with Jalapeno, Tomato & Cotija Cheese

2-3 teaspoons olive oil

1/2 medium onion, diced

1 clove garlic, miced

1-2 large jalapenos (seeded & ribs removed), diced

1/2 teaspoon kosher salt

3 medium zucchini, quartered lengthwise and diced

1/2-1 teaspoon chili powder

1 medium tomato, diced

2 tablespoons finely diced cilantro, if desired

crumbed Cotija cheese, if desired


1. Heat the oil in a 12-inch non-stick skillet. Add the onion, garlic, jalapeno, and salt, and cook, stirring often, until the vegetables are soft and just starting to brown, 5-8 minutes.


2. Add the zucchini and chili powder, and cook, stirring often, 5-8 minutes. Add the tomato and cilantro, cook for 1-2 minutes, and remove from the heat. Serve with crumbled Cotija cheese.


Makes 4 servings.

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