Mexican Zucchini Succotash, Here is a recipe that will spice up your vegetables on Taco Tuesday. The original recipe calls for a little corn. But is it really is not needed. But, if you use I would buy organic fresh or frozen. This is little spicy delightful bite. Just cook until vegetables are slightly tender. You get a little snap and a little heat in each bite. Yummm!
INGREDIENTS
2 medium zucchini, diced
1/2 onion, diced
1/2 red bell pepper, diced
1 medium jalapeno diced
1 1/2 tsp chipotle spice
1/4 tsp salt
1 clove garlic, minced
1 Tbs avocado oil
DIRECTIONS
Heat oil in large skillet. Put onion in and cook for 1 minute and then garlic and cook until you smell the garlic about 1 minute. Add zucchini and cooked for 5 minutes and then jalapeno and the red bell pepper. Cook for 2 minutes and then add the chipotle seasoning and salt. Cook until all vegetables are coated with seasoning and serve.
NUTRITIONAL CONTENT 1/4: calories 65.03; fat 3.82 g; carbs 5.62 g; protein 2.03 g
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