Skillet Mexican Zucchini Recipe

Skillet Mexican Zucchini Recipe

How To Make Skillet Mexican Zucchini

This Mexican zucchini recipe gives you yet another way to enjoy this summer veg. It has a slight kick from the jalapeno and some creaminess from the cheese.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 1clovegarlic,finely chopped
  • 1tbspextra virgin olive oil
  • 1lbzucchini,diced
  • 1large tomato,cored, seeded and diced
  • 1green onion,thinly sliced
  • 1tbspcilantro,fresh minced
  • 1tsppickled jalapeño,minced
  • ½cupqueso blanco,(or queso fresco, cotija or feta), crumbled
  • lime juice,fresh to taste
  • salt,to taste
  • freshly ground black pepper,to taste


  1. Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling.

  2. Add zucchini and cook for about 3 minutes, stirring occasionally, until slightly softened.

  3. Add the tomato and green onion and cook for about 3 minutes.

  4. Remove skillet from heat and add cilantro, jalapeño and lime juice.

  5. Season with salt and pepper to taste and top with queso blanco. Serve hot.


  • Calories: 105.59kcal
  • Fat: 7.43g
  • Saturated Fat: 2.60g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 3.45g
  • Polyunsaturated Fat: 0.67g
  • Carbohydrates: 6.29g
  • Fiber: 1.86g
  • Sugar: 4.23g
  • Protein: 4.90g
  • Cholesterol: 10.32mg
  • Sodium: 408.60mg
  • Calcium: 130.59mg
  • Potassium: 428.55mg
  • Iron: 0.70mg
  • Vitamin A: 53.75µg
  • Vitamin C: 27.13mg
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