RECIPE: REC: Mexican Zucchini

RECIPE:
M

michael-in-phoenix

Well-known member
I've been eating this all summer. Great low carb way to use up zucchini.

Mexican Zucchini

2 Tbsp. olive oil

1 small white onion (or 1/2 large onion), halved, quartered, sliced thin

8 cloves garlic, minced

1 fresh jalapeno pepper, fine dice (or 2 serrano peppers)

1/2 tsp. dried Mexican oregano

1 Tbsp. dried ancho chile powder (not "chili powder" blend) (optional)

4 large (or six small) zucchini, sliced 1/4" rounds (halved if large diameter; you want them bite sized)

1 14 oz can stewed or petite diced tomatoes

Salt and pepper to taste

Feta cheese for garnish (or cheddar, pepper jack, etc.)

Heat olive oil in 12 inch skillet with high sides over medium high heat. Add onion, garlic and jalapeno. Sauté until soft, 3 to 5 minutes.

Create a bare spot by pushing onion mixture to the side and add dried oregano and chile powder (if using) to the pan. Heat the oregano and chile (if using) until the aroma is pungent, about 1 minute.

Add zucchini and tomatoes (with their liquid) and stir to mix. Heat to simmer.

Lower heat to low; cover pan and cook until zucchini is tender, but still a bit firm, 5 to 6 minutes. Stir once during cooking.

Remove from heat. Correct seasoning with salt and pepper to taste.

Scatter crumbled feta cheese over the top and allow to melt.

Serve as a side dish for any Mexican meal. Great as a low-carb companion to Mexican Rice.

Enjoy!

Michael

 
My wife used a bit of this recipe, along with some shredded carnitas and feta, and...

...wrapped it all up in spring roll wrappers with a little Mexican rice and a drizzle of cilantro/lime dressing. Magnificent! Little mini-burritos with a thin, thin wrapper.

Michael

 
No. The meat was cooked as carnitas and was left over from the meal a...

...couple of days ago. She re-heated the meat and it was warmish when it went into the wrap. The rice and zucchini was at room temp.

Think Vietnamese spring rolls! She makes her own spring roll wrappers by mixing up flour and water with a little salt to a soupy consistency and then uses a pastry brush to wipe a thin layer of the mix onto a hot non-stick skillet. When the edges dry out and start to lift up she flips them over and heats the top side long enough to dry them out, maybe 20 seconds?

She used those wraps to make Mexican Spring Rolls, I guess!

Michael

 
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