Calabacin (Mexican-Style Zucchini)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp canola oil1 medium onion, sliced into half-rings1/2 - 1 jalepeno, diced (depending on desired spiciness)1 tsp oregano (Mexican-style, if possible)1 clove garlic, diced1 - 2 zucchinis, sliced (about 2 cups)1 tsp salt1 oz queso, Mexican cheese, crumbled or gratedServe with tortillas, tostadas, or rice
Makes approximately 2 1.5 cup servings.
To a hot pan, add the oil and onions. Cook the onions until they are soft and add the jalepeno, garlic, oregano and zucchini. Add salt. Cook on high heat for about 10 minutes until zucchini are soft and some are golden. Remove from heat and crumble cheese over the top.
Serve in tortillas or over rice.
Number of Servings: 2
Recipe submitted by SparkPeople user MSKATE.
To a hot pan, add the oil and onions. Cook the onions until they are soft and add the jalepeno, garlic, oregano and zucchini. Add salt. Cook on high heat for about 10 minutes until zucchini are soft and some are golden. Remove from heat and crumble cheese over the top.
Serve in tortillas or over rice.
Number of Servings: 2
Recipe submitted by SparkPeople user MSKATE.
Nutritional Info Amount Per Serving
- Calories: 170.2
- Total Fat: 11.5 g
- Cholesterol: 14.9 mg
- Sodium: 676.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.0 g
- Protein: 5.1 g
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