Zesty Zucchini Skillet

Yep, here we are again for another month of the Secret Recipe Club!  Let me tell you, it’s been a rough month.  Atlanta experienced a second ice storm and the kids lost yet another week of school.  Then Maisie had sinus surgery (#4) and didn’t react well to the anesthesia so we added an ER visit post surgery and a longer than expected recovery period.  Follow that up with her getting a stomach virus and the poor little girl ended up missing three full week of school and time in the gym and even one of her gymnastics meets.  On top of that Mama was sick too so nothing much of anything good was happening here at the Cook Lisa Cook home. 

One good and delicious thing though was this Zesty Zucchini Skillet.  This month for my SRC assignment I received Anna’s bcmom’s kitchen.  Anna’s blog is filled with recipes which are good and easy and most can prepared ahead of time so to help make dinner preparation time less hectic.  I found a number of interesting recipes including her Israeli cucumber & tomato salad, an angel hair with broccoli & bacon, which I thought would be fun to do with zucchini pasta, and her butternut & potato bake which I would have done with sweet potatoes instead of white potatoes to better fit in with our diets.  In the end though it was Anna’s zesty zucchini skillet which called our name.  I did make a change to Anna’s recipe in that I used fire roasted tomatoes in place of her chopped tomato and salsa, mainly because that’s what we had available but I’m sure that the original recipe is just as delicious as my version.  Even without the salsa, the cumin gave a bit of zesty-ness and the entire dish had a great balance of flavor.  This dish will be made again and I hope that when you’re looking for an easy and good dish that you’ll make this or check out some of the other recipes Anna has on bcmom’s kitchen.

 

Zesty Zucchini Skillet  (adapted from here)

• 4 cups chopped zucchini
• 1 cup chopped onion
• 4 garlic cloves, minced
• 2 TBS. olive oil 
• 1/2 tsp. ground cumin 
• 1/4 tsp. dried oregano  
• 1/4 tsp. Himalayan salt 
• 7 oz. diced fire roasted tomatoes 

Heat a large skillet over medium heat and add the olive oil and heat until hot.  Add the onion and garlic and sauté until the onions begins to caramelize.  Add the zucchini and the spices and sauté, stirring often for 5-7 minutes or until zucchini are crisp tender.  Add the tomatoes and cook for 1-2 minutes or until heated. 

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

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