Making a Mexican food recipe with Zucchini and squash

Zucchini is one of the most versatile of all vegetables, and it's also incredibly easy to grow with many gardens enjoying an abundance every year during the harvest season. Many varieties of squash are equally easy to grow in large numbers.

Close relatives of green Zucchini flowers or flowers of squash or Flores de Clabaza, serve in the Mexican cooking to aromatic dishes like salads, casseroles and delicious deep-fried creations to make. Sweet yellow squash, crook neck Patty-pan squash and Zucchini can be all in a variety of ways such as baking, grilling, eating in addition sauteing and vapours raw made.

Small Zucchini are incredibly delicious and tend to have a less bitter than larger varieties so don't hesitate, some select while you are a reasonable size. The largest of the courgettes are ideal for filling and your delicate flowers are often dipped in batter and pan fried until crisp and golden brown.

Season slices of Zucchini with your favorite mix of Mexican herbs and spices before cooking on the grill either individually or on a spit with beef, chicken, lamb or shrimp. Enjoy steam along with side dishes such as rice husks and dive the Grilled Zucchini in salsas or some yogurt sauce.

Zucchini with a food processor or an ordinary cheese grater, baked goods, such as bread, Brownies, cookies and muffins to shred. Later, use can be frozen for the zucchini, during the winter months can be useful when fresh, local vegetables are not available in some areas.

Squash are wonderfully complemented by other vegetables such as onions, peppers, or herbs and spices such as basil, black pepper, chives, cilantro, dill, garlic, marjoram and oregano.

Fried Mexican Zucchini recipe

What you need

1 Tablespoon unsalted butter 1 tablespoon vegetable oil 5 cloves garlic, very thinly cut 4 small Zucchini, 1/2 inch cube cut, size pieces 2 tablespoons freshly squeezed lime juice 1 / 2 teaspoon freshly dried oregano 1 / 2 teaspoon ground black pepper, 2 tablespoons flat salt to taste leaf parsley, chopped

How to make it

Heat both unsalted butter and vegetable oil in a pan or frying pan is large enough to Cook all the zucchini pieces in a single layer.

Add the slices of garlic pan and Cook, the you through to medium heat, low 3 minutes or until you begin to make a golden brown color. Stir frequently and allow to burn the garlic.

Remove from pan and set aside make the garlic.

To increase the heat to medium high and then add the pieces of Zucchini and stir fry for about 8 minutes or until tender and golden brown.

After cooking in freshly squeezed lemon juice, add salt to taste and the chopped parsley with the black pepper, oregano, and toss to coat everything added.

Serve fried Mexican Zucchini, while still warm.

For 4 persons.

Many Mexican recipes that call for certain herbs, spices or seasonings can be several alternatives to choose from for these most flavorful style kitchen easily changed. To make a few authentic Mexican recipes for your next meeting and be prepared to have guests questions, how you learned to make this stunning dishes.

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