Mexican Zucchini Skillet
Healthy calabacitas made without cream. Greek yogurt keeps this Mexican zucchini skillet light, high in protein, and low in saturated fat. Ready in 25 minutes.
Ingredients
- 3 cups zucchini
- 1 1/2 cup tomato
- 1/2 cup onion chopped
- 1/2 cup poblano pepper roasted and chopped
- 1/2 cup corn
- 1 tsp minced garlic
- 1 tsp cooking oil
- 1/4 tsp salt
- 3/4 cup greek yogurt
- 1/4 cup milk
- 1/4 cup cheese
Instructions
- Sauté the garlic and onion. Heat the oil in a skillet, then add the finely minced garlic and the onion. Cook until the onion softens and turns translucent.
- Add the zucchini. Stir it in along with the salt. Cover and cook for 7 minutes over medium heat, stirring occasionally.
- Add the tomato, poblano, and corn. Cook for 3 more minutes, stirring constantly.
- Lower the heat, then add the yogurt and milk. This step matters: the heat must be low so the yogurt doesn't curdle. Stir gently until the sauce comes together and coats the vegetables.
- Stir in the cheese. Cover and let it sit for 3 minutes so the cheese melts. Done.
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