Skinnytaste · by Gina Homolka★ 5.0 (36)
Skillet Mexican Zucchini
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 9%
CARBS 5G21% OF CAL
1G FIBER0G OTHER3G TOTAL SUGAR
FAT 7G66% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed zucchini with jalapeño heat, topped with melted queso blanco and fresh cilantro. A quick, spicy vegetable side with bright flavors.
sidemexican🍳 skilletgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 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)
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 9%
CARBS 5G21% OF CAL
1G FIBER0G OTHER3G TOTAL SUGAR
FAT 7G66% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 419mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 349mg
- Calcium
- 124mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.