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Sautéed Shredded Zucchini |
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Serves: 4
Print this Recipe
(Calabacitas Rallados)
Category: Squash
Zucchini retains its bright green color and a bit of crunch in this new-style vegetable dish. The zucchini is sprinked with chopped fresh oregano and crumbled cotija cheese. Try it with Grilled Chicken Breasts with Ancho Chile Sauce (see Poultry).
2 tablespoons olive oil
2 tablespoons finely chopped white onions
4 medium zucchini, coarsely shredded
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/8 teaspoon freshly ground pepper, or to taste
1/2 teaspoon salt
1 tablespoon crumbled cotija cheese or queso añejo
Heat the oil in a large nonstick skillet and cook the onion until slightly softened, but not browned, about 2 minutes. Add the zucchini and oregano. Cook, stirring, until zucchini is limp and hot, with bright green edges, about 4 minutes. Season with black pepper and salt. Sprinkle with cheese.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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