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For a fast and flavorful side dish that goes great with a variety of main dishes, give this recipe a try. It's a cinch to stir together using just one skillet. Ground cumin and picante sauce add a nice zip.—JoseAnn Engle, Spanish Fork, Utah
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 164 calories, 12 g fat (4 g saturated fat), 13 mg cholesterol, 319 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Zesty Zucchini Skillet in Country Woman September/October 2000, p35
Quick and Easy PeelingTo peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina
To peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina
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Reviewed on Aug. 08, 2011 by PTuttle
I made this with a combination of zucchini and yellow summer squash from my garden. I used Pace medium picante sauce to give it a little more kick than mild. The dish was really flavorful which is great because zucchini can be very bland. My son and I loved it. Even my husband who usually hates zucchini thought it was pretty good. Next time I might try adding some fresh or frozen corn like in the Mexican dish calabacitas.
Reviewed on Feb. 11, 2011 by 64linda
I modified the recipe and it was great
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