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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
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 |
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.
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