On 8/10/2013 6:59 PM, Janet Bostwick wrote:
> On Sat, 10 Aug 2013 15:37:12 -0400, Nancy Young
> > wrote:
>
>> This recipe attracted me because the picture of the dish
>> looked really good. I haven't made it yet, but if I hit the
>> farmer's market tomorrow, I will soon. nancy
>>
>> The vegetables are in larger chunks, not small dice.
>>
>> 1 garlic clove, finely chopped
>> 2 Tbsp extra virgin olive oil
>> 1 lb. zucchini, diced
>> 1 large tomato, cored, seeded and diced
>> 1 green onion, thinly sliced
>> 1 Tbsp basil pesto
>> 1/2 cup crumbled queso blanco
>> Fresh lime juice
>> Salt
>> Freshly ground black pepper
>>
>> Cook garlic in olive oil in large skillet over
>> medium heat, 1 minute, stirring until sizzling.
>> Add zucchini and cook, stirring occasionally, about
>> 3 minutes or until slightly softened. Add tomato and
>> green onion and cook about 5 minutes or until tomato
>> begins to soften.
>>
>> Remove skillet from heat; add pesto and queso blanco,
>> stirring until cheese melts. Season with lime juice, salt
>> and pepper to taste. Serve immediately.
>
> that sounds really good. I suspect that the timing on the tomato
> might be a little long and I would add the green onion last just
> before serving.

Sounds good. I have concerns about sizzling garlic, nothing like
burned garlic to ruin a whole dish, but I think Aaron knows what he's
doing.

> Thanks for posting

You're welcome. I saved the recipe and set a reminder for zucchini
season. Hope it's good.

nancy