Calabacitas con Pico de Gallo/Sautéed Zucchini with Fresh Salsa


  • 1 clove(s) garlic
  • 1 chile de árbol
  • 0.5 cup(s) queso blanco
  • 2 cup(s) Pico de Gallo
  • 1 pound(s) zucchini
  • 2 tablespoon(s) extra-virgin olive oil

Place a deep skillet over medium heat and coat with the oil. Add the chile and garlic and stir for 1 minute to flavor the oil. Add the zucchini and sauté for 3 minutes to soften. Add the Pico de Gallo, and continue to cook until the tomatoes begin to break down and the mixture is heated through, ...

View full recipe at Food & Wine


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