Zucchini Rice Mexican Style

I get weary of eating zucchini just about the time it starts getting desperate to leave offspring and putting out tons of fruit. But last week I figured out something great to do with it that is easy, delicious and also makes use of the season’s peppers and tomatoes. I made it the first time because I had an avocado and leftover green rice, but I’ve since made it with regular rice.

1-2 zucchini grated

1-2 cups cooked rice (Green rice is best, but any rice will do.)

sunflower oil

1 Tbs cilantro or cilantro chutney

1 small hot pepper, seeded and diced (jalapeno or serrano)

1 sliced avocado

2 tomatoes cut into chunks

sour cream

In a skillet, sautee the zucchini in sunflower oil or other vegetable oil (you could also add onion and garlic, of course) until soft and some liquid has evaporated, about 8 minutes. Add rice and diced pepper and heat through. Stir in cilantro chutney. Serve in a bowl topped with avocado, tomatoes and a dollop of sour cream.