Serves: 4
Total Calories: 58
1. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the zucchini and cook, stirring, until crisp-tender and the edges turn bright green. Season with 1/4 teaspoon of the salt and transfer to a bowl.
2. In the same skillet, add the remaining teaspoon of oil. Add the mushrooms, garlic, and epazote. Cover and cook, stirring frequently, until the mushrooms release their juices and are tender, 3 to 4 minutes. Return the zucchini to the pan. Add the chile. Cook, stirring, until completely heated through, 1 to 2 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini and Mushrooms with Epazote recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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