Tex-Mex Zucchini Skillet

Serves: 5
Total Calories: 162


2 tablespoons olive oil
4 cups zucchini, thinly sliced
3/4 cup celery, chopped
1/2 cup onion, chopped
1/2 cup red or green pepper, sliced
1/2 cup hot or mild picante sauce
1 1/2 teaspoons dried basil
1 teaspoon salt
pepper to taste
1 cup shredded Monterey Jack cheese


Heat olive oil in a large skillet over high heat; add vegetables. Sauté for 3 minutes, stirring frequently. Add picante sauce and seasonings; stir well. Cover and cook for 3 to 5 minutes, until vegetables are tender. Remove from heat. Add cheese; mix well and let stand for a few minutes, until cheese is just melted.

Tip: If you have a bumper crop of green, yellow or red peppers, freeze them whole...it’s simple! Just wash well, slice off the tops and remove the seeds. Wrap peppers individually in aluminum foil and place in a freezer bag. Peppers can be sliced or chopped while still slightly frozen.

Nutritional Facts:

Serves: 5
Total Calories: 162
Calories from Fat: 113

This Tex-Mex Zucchini Skillet recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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