“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.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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