Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. Heat olive oil in heavy medium skillet over medium heat.
  2. Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
  3. Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
  4. Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

Reviews

(3)
Most Helpful

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!

TheBostonBean March 22, 2007

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!

Susie D August 28, 2006

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"!

Pot Scrubber July 19, 2005

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