We started a Quarantine Garden! Is that what we are going to call them in history books? Folks during WWII had victory gardens; we have quarantine gardens. We planted zucchini squash, sweet banana peppers, jalapenos, tomatoes, basil, and cilantro. Y’all, we had zucchini running out our ears from only a few plants! One of my favorite dishes to make with our plentiful harvest is this Summer Zucchini Skillet. It’s so fresh and summery, hence the name. It pairs perfectly with some grilled chicken and sliced avocado. I chop my chicken and avocado in small bites and mix everything together on my plate. It’s a perfect summer meal! ~Erin
1 – 1 ½ lbs zucchini, stems cut off and chopped into 1-inch pieces
1 T. olive oil
1-2 cloves garlic, pressed or minced
2 small-medium tomatoes (such as Roma), seeded and chopped
½ a small red onion (about 1/3 c. chopped)
1 – 2 jalapenos, seeded and chopped
10 ounces frozen or fresh corn kernels, thawed if frozen
1 T. chopped fresh cilantro
The juice of half a lime
Chili Lime salt to taste (I like Tajin brand, low sodium version)
Heat olive oil in a large, high-sided skillet over medium heat. Add the onion and cook a few minutes, until it starts to look translucent. Stir in the garlic and corn and cook until fragrant (a couple minutes). Add the zucchini, tomatoes, and jalapeno and cook until zucchini starts to soften, about 3-4 minutes. Lastly, add the cilantro and lime juice and stir until heated through. Remove from heat and add chili lime salt to taste. This is delicious served with grilled meat and avocado (will change the WW points).
WW info: This recipe makes 4 large servings. On Green plan, each serving is 4 points. On Blue or Purple, each serving is 1 point.