Spice up your summer zucchini with tomatoes, red onion, jalapenos, cilantro, and cotija cheese. Easy one skillet, vegetarian and gluten free, Mexican zucchini includes all your favorite flavors.
If there’s one thing ubiquitous with summer, it has to be zucchini. We’ve all experienced the zucchini overload, right?
Too much zucchini in your CSA box. Giant, cat-sized zucchini growing in your garden. Grocery stores practically giving it away. Summer is all about the zucchini.
Don’t like zucchini? You’re not alone. I may have mentioned my love of zucchini many times before, but my husband most definitely does not share those feelings.
The only way he’ll eat zucchini is if it’s hidden in something. If it looks like a zucchini, smells like a zucchini, or tastes like a zucchini — he’s out.
Ways he will eat zucchini: chocolate zucchini bread, grated into taco meat, chili, or sloppy joes. Ways he won’t eat zucchini: this Mexican zucchini.
Which is really a shame, because it’s so dang good.
This week marks the last week of our many years of long-distance marriage (finally!). So I’m enjoying all the zucchini in its recognizable zucchini-like form right now. But this Mexican zucchini is so quick, easy, and delicious, I’m not sure I’ll be able to give it up.
Summer zucchini and cherry tomatoes, red onion and garlic, fresh cliantro, jalapenos, and cotija cheese. It’s all my favorite Mexican flavors, paired with fresh zucchini. And the perfect way to get through your giant zucchini stash.
I just can’t get enough. Sorry Scott; I’m thrilled you’re moving back home, but you might have to learn to like zucchini or get used to cereal for dinner.
All your favorite fresh Mexican flavors, paired with fresh summer zucchini.
A Bunsen Burner Bakery Original Protocol