Serves: 5
Total Calories: 162
Heat olive oil in a large skillet over high heat; add vegetables. Sauté for 3 minutes, stirring frequently. Add picante sauce and seasonings; stir well. Cover and cook for 3 to 5 minutes, until vegetables are tender. Remove from heat. Add cheese; mix well and let stand for a few minutes, until cheese is just melted.
Tip: If you have a bumper crop of green, yellow or red peppers, freeze them whole...it’s simple! Just wash well, slice off the tops and remove the seeds. Wrap peppers individually in aluminum foil and place in a freezer bag. Peppers can be sliced or chopped while still slightly frozen.
This Tex-Mex Zucchini Skillet recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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