Mexican Zucchini Hash

This is from www.skinnytaste.com. Our garden produced so much zucchini this year, which was so fun, but I also needed to find new ways to prepare it. This may have been my favorite new zucchini recipe from this summer. I am excited about it because this just may make it on my quick and easy Taco Tuesday menu. I also diced up some summer zucchini and froze it and I’m hoping it will work here – I don’t know that it will have that same crunch, but I’m thinking the flavor will still be good. I’ll update once I try it.

*This is Gluten Free*

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 garlic clove minced, or 1/2 heaping teaspoon minced garlic
• 1 large zucchini
• 1 large tomato or a 1 cup sliced cherry tomatoes
• 1 green onion, sliced
• 2 tablespoons fresh cilantro
• 1 teaspoon jalapeno, finely diced
• 1/2 cup crumbled or grated cotija cheese, or to taste
• juice of 1/2 lime or more to taste
• course sea salt, to taste
• ground pepper, to taste

Directions

Drizzle olive in skillet and add garlic. Cook over medium heat about 1 minute.

Add zucchini and cook about 3 minutes or until just soft. Stir occasionally.

Add tomato and onion and jalapeño and cook about 3 more minutes.

Remove from heat and add cilantro and lime juice.

Season with salt and pepper and then top with the cotija cheese. Top with a dollop of sour cream if you are like me and eat sour cream with everything.

Serve immediately.