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.