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Fiesta Zucchini

Fiesta Zucchini created by GaylaJ

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.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@GaylaJ
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@GaylaJ
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"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."
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  1. TheBostonBean
    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!
    Reply
  2. Susie D
    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!
    Reply
  3. Pot Scrubber
    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"!
    Reply
  4. GaylaJ
    Fiesta Zucchini Created by GaylaJ
    Reply
  5. GaylaJ
    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.
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