Simple Mexican Zucchini recipe
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 5 cloves garlic, very thinly sliced
- 4 small zucchini, cut into 1/2 inch cube sized pieces
- 2 tablespoons freshly sqeezed lime juice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- Salt to taste
- 2 tablespoons flat leaf parsley, chopped
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- 1. Heat both the unsalted butter and the vegetable oil in a skillet or frying pan that is large enough to cook all of the zucchini pieces in a single layer.
- 2. Add the slices of garlic to the pan and cook them over low to medium heat for about 3 minutes or until they begin to turn a light golden brown color. Stir frequently and do not allow the garlic to burn.
- 3. Remove the garlic from the pan and set aside.
- 4. Increase the heat to medium high and then add in the pieces of zucchini and stir fry for about 8 minutes or until they are tender and golden brown.
- 5. After cooking, add in the freshly squeezed lime juice along with the black pepper, oregano, the salt to taste, and the chopped parsley and toss everything well to coat.
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