INGREDIENTS:
- 1 garlic clove, finely chopped
- 1 tbsp extra virgin olive oil
- 1 lb zucchini, diced
- 1 large tomato, cored, seeded and diced
- 1 green onion, thinly sliced
- 1 tbsp minced fresh cilantro or Garden Gourmet cilantro paste
- 1 tsp minced pickled jalapeño
- 1/2 cup crumbled queso blanco (or queso fresco, cotija or feta)
- fresh lime juice, to taste
- salt, to taste
- freshly ground black pepper, to taste
DIRECTIONS:
Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add the tomato and green
 onion and cook about 3 minutes. Remove skillet from heat and add cilantro paste, jalapeño and lime juice. Season with salt and pepper to taste and top with queso blanco. Serve hot.
NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 1/4th of the recipe
- Amount Per Serving:
- Smart Points: 4
- Points +: 4
- Calories: 102
- Total Fat: 6g
- Saturated Fat: g
- Cholesterol: 17mg
- Sodium: 211mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Protein: 5g
