Skillet Mexican Zucchini

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Mexican cheese

  Queso anejo

  ½ cup, crumbled or 66g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until sizzling.
2. Add the diced zucchini and cook, stirring occasionally, for about 3 minutes until slightly softened.
3. Stir in the diced tomato and sliced scallions, and cook for another 3 minutes.
4. Remove the skillet from heat and mix in the chopped cilantro and lime juice.
5. Season with salt and freshly ground black pepper to taste, then top with crumbled cotija cheese. Serve hot.

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