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--- recipes:tex-mex-zucchini-skillet [2021/04/26 11:16]
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+++ recipes:tex-mex-zucchini-skillet [2021/04/26 11:38] (current)
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@@ Line 1: / Line 1: @@
-====== ~Tex-Mex Zucchini Skillet ======
+====== Tex-Mex Zucchini Skillet ======
-{{tag>Recipe GroundMeat LowCarb}}
+{{tag>Recipe GroundMeat LowCarb 5}}
 |  2  | Servings |
@@ Line 8: / Line 8: @@
 |  2  | ea | Zucchini (400 g) |
 |  1  | med | Red onion (200 g whole) |
+|  2  | tbsp | Spices (chili powder, onion powder, granulated garlic, smoked paprika, oregano, cayenne) |
 |  ⅓  | cup | Canned diced green chilis |
 |  ½  | cup | Canned diced tomatoes |
-|  2  | tbsp | Spices (chili powder, onion powder, granulated garlic, smoked paprika, oregano, cayenne) |
 |  1  | cup | Grape tomatoes (110 g) |
 |  ½  | cup | Pepitas (30 g) |
 |  1  | ea | Lime |
+  - Prep
+    - Drain ground meat
+    - Cut zucchini into bite sized chunks
+    - Cut onion into bite sized chunks.  Take ¼ cup and dice down to ¼ inch pieces for garnish.
+    - Cut tomatoes in half
+    - Cut lime in half
+  - Cook
+    - Brown meat in a hot oiled pan for 2 to 3 minutes
+    - Add Zucchini, onion and spices and cook for 3 to 6 minutes, until the zucchini begins to soften
+    - Add chilis, tomatoes, and ½ cup of water.  Simmer until zucchini is soft (3 to 6 minutes)
+    - Dish up and top with reserved onion, grape tomatoes, pepitas.  Juice the lime over each plate.

Steven King