30 Before 30: Sauteed Shredded Zucchini (Calabacitas Rallados) (#24)

Zucchini is something I adore (at least this early in the year) and Aaron isn't really into. Childhood experiences with it, I guess. This is a fun new way to play with zucchini before the farmers market is flooded with it and farmers are basically throwing them at you.

Sauteed Shredded Zucchini (Calabacitas Rallados) via 1,000 Mexican Recipes:

Makes 4 servings

2 Tb. olive oil

2 Tb. finely chopped white onion

4 medium zucchini, coarsely shredded

1 tsp. finely chopped fresh oregano or ½ tsp dried, crumbled (Mexican variety preferred)

1/8 tsp. freshly ground pepper, or to taste

½ tsp. salt

1 Tb. crumbled cotija cheese

Heat the oil in a large nonstick skillet and cook the onion until slightly softened, but not browned, about 2 minutes. Add the zucchini and oregano. Cook, stirring, until zucchini is limp and hot, with bright green edges, about 4 minutes. Season with black pepper and salt. Sprinkle with cheese.

I loved this! Aaron even ate some and didn't hate it. It tasted amazing the next day too, mixed with the beet and carrots mixture from earlier in the week.

Recipes Complete: 24

Recipes to Go: 6