Ingredients:

  • 3 large Zucchini (trimmed and sliced into 1/2-inch thick half-moons)
  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion (thinly sliced)
  • 3 cloves Garlic (minced finely)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika (Pimentón)
  • 1/2 tsp Dried Mexican Oregano
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp freshly ground Black Pepper (or to taste)
  • Juice of 1 large Lime (approx. 2 Tbsp)
  • 1/2 cup Cotija Cheese (crumbled, or Feta substitute)
  • 2 Tbsp Fresh Cilantro (roughly chopped, optional garnish)

Instructions:

  1. Prep Ingredients: Slice the zucchini, slice the onion, mince the garlic, and measure out all spices into a small ramekin.
  2. Heat the Pan: Place a large (12-inch) skillet over medium-high heat. Add the olive oil and allow it to shimmer slightly.
  3. Sauté Aromatics: Add the sliced onion. Cook for 3–4 minutes until they begin to soften and turn translucent.
  4. Add Zucchini & Season: Add the sliced zucchini to the skillet. Cook undisturbed for 3 minutes to get a nice bit of colour on one side. Stir well.
  5. Introduce Spices: Create a small well in the centre of the vegetables. Add the minced garlic, cumin, smoked paprika, and oregano directly to the hot pan bottom. Toast for 30 seconds until fragrant, then toss everything together quickly to coat the zucchini.
  6. Finish Cooking: Season with salt and pepper. Continue to cook, stirring occasionally, for another 5–7 minutes until the zucchini is tender-crisp (al dente).
  7. Final Touches: Remove the skillet from the heat. Squeeze the fresh lime juice over the top immediately. Taste and adjust seasoning.
  8. Serve: Transfer to a serving dish or serve straight from the skillet. Sprinkle generously with crumbled Cotija cheese and fresh cilantro, if using.