Mexican Zucchini Skillet

Hello veggies! How is everyone doing? I am spending the weekend in PA with Ben and his family to celebrate his birthday. I am so excited to be here because I get to enjoy all the foods Ben and I love near his house.  Now that we live far away, its rare I get to have these special foods, so I am enjoying it while I can!

As you can probably tell, I love me some zucchini. Its so easy to transform it. You can add Asian, Italian, or even Mexican flavors, and they all seem to go perfectly with zucchini. Today I decided on a Mexican flare.



Adapted from Skinny Taste.

What you need:



2 cloves of garlic, diced
2 medium zucchinis, chopped
Olive oil
1 large tomato, chopped
Oregano
Basil
Onion powder
1 tablespoon taco sauce
1/2 cup shredded Mexican cheese
Lime juice
Salt and pepper

What to do:

Cook the garlic in the olive oil in a skillet over medium heat for about a minute.
Stir in the zucchini and tomato and cook for about 5-6 minutes.



Add in the onion powder, oregano, basil, lime juice, and taco sauce. Mix it all together, and then remove the skillet from heat.



Season with salt and pepper.
Top with cheese and serve.







I ate my zucchini skillet with a side of rice.



When I took my first bite, the first thing I noticed was the authentic Mexican flavor. I'm not sure if it came from the Mexican cheese, or the taco sauce, but it was so good!  The zucchini and tomatoes were so fresh, and all the spices came together really well. The taco sauce didn't add too much heat, so if you are like me and love spicy foods, I would definitely add a little more spice. The hint of lime really tied everything together.  Overall I really loved this dish. I can't wait to make it again!

What is your favorite way to make zucchini? Will you try this Mexican skillet?

Bye from the Veggie Side!