Calabacitas con Pico de Gallo (Sauteed Zucchini with Fresh Salsa)

1. 1

   Place a deep skillet over medium heat and coat with the oil.

2. 2

   Add the chile and garlic and stir for 1 minute to flavor the oil.

3. 3

   Add the zucchini and saute for 3 minutes to soften.

4. 4

   Add the Pico de Gallo, and continue to cook until the tomatoes begin to break down and the mixture is heated through, about 5 minutes.

5. 5

   Remove from the heat, fold in the cheese and serve.

* Per serving · 4 servings · Values may vary.

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