Stewed Zucchini
Ingredients
2 tbsp avocado oil or olive oil
1 medium onion, diced
1/2 tsp garlic powder (or 2 cloves garlic, minced)
4 cups zucchini, diced (about 3 medium)
1 cup tomatoes, diced (or 1 cup tomatillos, diced)
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
2 tbsp chopped cilantro
Instructions
1.If using ground meat: Heat a skillet over medium-high heat, cook ground meat until browned, season with a pinch of salt, then transfer to a bowl (leave a little fat in the pan if there is any).
2.Heat oil in a skillet over medium heat (skip or reduce oil if the pan already has enough fat). Add onion (and jalapeño if using). Cook 5 minutes.
3.Add garlic powder (or minced garlic, if using cloves), cumin, oregano, salt, and pepper. Stir 30 seconds.
4.Add zucchini, tomatoes or tomatillos, and optional corn. Cook 8–10 minutes, stirring, until zucchini is tender but not mushy and the tomatoes/tomatillos have softened into a light sauce.
5.Check for doneness: the zucchini should be soft enough to bite easily, but it should still hold its shape and not fall apart.
6.If using shredded chicken: Stir it in now and cook 1–2 minutes to warm through.
7.If using ground meat: Add it back now and toss to combine, 1–2 minutes.
8.If using beans: warm them separately and serve on the side, or stir them in at the end just to heat through.
9.If using eggs: Push veggies to the sides, crack eggs into the pan, and scramble until set, or scramble separately and serve on top.
10.If using cheese, turn off heat and stir in until just melted.
11.Finish with cilantro. Taste and adjust salt.
12.If using lime juice, add it at the end.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 15 MIN
TOTAL TIME: 30 MIN
