Mexican Zucchini Succotash,  Here is  a recipe that will spice up your vegetables on Taco Tuesday.  The original recipe calls for a little corn.  But is it really is not needed.  But, if you use I would buy organic fresh or frozen.  This is little spicy delightful bite.  Just cook until vegetables are slightly tender.  You get a little snap and a little heat in each bite.  Yummm!

 

 

INGREDIENTS

2 medium zucchini, diced

1/2 onion, diced

1/2 red bell pepper, diced

1 medium jalapeno diced

1 1/2 tsp chipotle spice

1/4 tsp salt

1 clove garlic, minced

1 Tbs avocado oil

DIRECTIONS

Heat oil in large skillet.  Put onion in and cook for 1 minute and then garlic and cook until you smell the garlic about 1 minute.   Add zucchini and cooked for 5 minutes and then jalapeno and the red bell pepper.   Cook for 2 minutes and then add the chipotle seasoning and salt.  Cook until all vegetables are coated with seasoning and serve.

NUTRITIONAL CONTENT 1/4: calories 65.03; fat 3.82 g; carbs 5.62 g; protein 2.03 g