Prep 5 mins
Cook 10 mins
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.
- 2 tablespoons olive oil
- 1 lb zucchini, quartered lengthwise, cut crosswise into 1/2-inch-wide pieces (about 3)
- 3 garlic cloves, minced
- 1⁄4 teaspoon dried oregano, crumbled
- 1⁄2 cup salsa
- 1⁄2 cup shredded monterey jack cheese
- 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.
I now know what to do when i have too much zucchini and summer squash. I could eat this whole pan. :) It also comes together fast which is great!
I have an abundance of summer squash and after seeing your beautiful photo knew I had to try this recipe. I used a mix of yellow squash and zucchini and threw in a seeded, diced jalapeno. A lovely alternative to the traditional rice & beans with Tex/Mex food! This recipe is now in my keeper cookbook. Thanks Gayla!
Mucho Gusto, Dear! I had a boatload of leftover steamed zuchinni so I modified this dish for microwave but I think the integrity of the dish was uncompromised. Dugan says, "grrr! arrrgh!" That is greasy mechanic talk that very roughly translates,"That was a splendid and delightful dish, Dear"!