Calabacitas RalladosZucchini 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.
Sautéed Shredded Zucchini
Calabacitas RalladosZucchini 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.
Ingredients
Makes 4 servings
- 2 tablespoons olive oil
- 2 tablespoons finely chopped white onion
- 4 medium zucchini coarsely shredded
- 1 teaspoon finely chopped fresh oregano or ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ⅛ teaspoon freshly ground pepper or to taste
- ½ teaspoon salt
- 1 tablespoon crumbled cotija cheese
Instructions
- 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.