Our family has made a few dietary changes over the past year or so . . .a little more low-carb than what we used to be. We've cut out rice, breads and potatoes for the most part. I'm not saying we never eat any of those anymore . . .but we have cut out most of it. And when you are going that route - you find more creative ways to cook and serve vegetables. This is recipe is one of them. It is sooooooo good. I really impressed myself with it. We were making a green chile-type chicken and needed a side dish. this is what I served and wow . . .fantastic.
2-3 Small Zucchini's
1/2 Cup Red Onion (coarsely chopped)
1 TB Butter
1 TB Olive Oil
1/2 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Powder
1 Teaspoon Lime Juice
1/2 Cup Water
1/2 Cup Shredded Mexican Cheese (I used a Kraft blend)
Cilantro for Garnish
Step 1: Wash the zucchini and remove the ends. Cut into thick sticks. I usually cut my zucchini in half. Then, I cut piece in half again (now I have 4 pieces). I take one of those pieces and cut it into either 4 or 6 pieces, depending on the size of the zucchini. Repeat that step with remaining zucchini.
Step 2: In a small bowl or cup, combine the water and lime juice. Set aside.
Step 3: In a medium to large size skillet, add the olive oil and butter. Heat over medium until butter melts. Add the zucchini, chili powder, garlic powder and cayenne. Stir to combine/coat the zucchini. Cook until the zucchini begins to brown on the bottom. Stir again and then add the red onion and diluted lime juice - stir everything in the pan to combine. Cook for another five minutes or until the water is evaporated.
Step 4: Remove from heat and sprinkle with the cheese and cilantro. Serve and enjoy!