Calabacitas Con Queso

Name: Calabacitas Con Queso
Ingredients: 2 tablespoon extra-virgin olive oil; 1 clove garlic, chopped very finely; 1 pound zucchini, cut into large dice; 1 large tomato, cored, seeded, and diced; 1 scallion, sliced thinly; 1 tablespoon cilantro-cotija pesto; 1/2 cup crumbled queso blanco, preferably cacique; freshly squeezed lime juice, to taste; salt and freshly ground black pepper, to taste

Aarón Sanchez|May 1, 2013 2:31 pm EST

2.6 (5 ratings)

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This simple side dish of zucchini cooked with garlic, tomato, and scallion, topped with queso blanco cheese, is a delicious accompaniment to just about any Mexican-inspired meal. I put my own spin on it with a zippy Cilantro-Cotija Pesto. Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.

Servings

4

Ingredients

2 tablespoon extra-virgin olive oil
1 clove garlic, chopped very finely
1 pound zucchini, cut into large dice
1 large tomato, cored, seeded, and diced
1 scallion, sliced thinly
1 tablespoon cilantro-cotija pesto
1/2 cup crumbled queso blanco, preferably cacique
freshly squeezed lime juice, to taste
salt and freshly ground black pepper, to taste

Directions

Put the olive oil and garlic in a large skillet and place over medium heat. Once the garlic begins to sizzle, cook, stirring for 1 minute so the oil gets some of that garlic flavor. Add the zucchini and cook, stirring occasionally, until the zucchini has softened slightly, about 3 minutes. Add the tomato and scallion and cook until the tomato begins to break down, about 5 minutes.
Take the skillet off the heat and stir in the Cilantro-Cotjia Pesto and queso blanco until the cheese starts to melt. Season with lime juice, salt, and pepper, to taste, and serve.