Mexican Zucchini Aaron Sanchez Recipes
AARON SANCHEZ'S MEXICAN BROWNIES
Steps:
- Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
- Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
- Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
MEXICAN ZUCCHINI (AARON SANCHEZ RECIPE)
Yield 4 people
Number Of Ingredients 10
Steps:
- 1. Cook garlic in olive oil in large skillet over medium heat 1 minute, stirring until sizzling. 2. Add zucchini and cook, stirring occasionally, about 3 minutes or until slightly softened. 3. Add tomato and green onion and cook 5 minutes or until tomato begins to soften (I would suggest less time so that zucchini doesn't overcook) 4. Remove skillet from heat;add pesto and queso blanco, stirring until cheese melts. 5. Season with lime juice, salt and pepper to taste. Serve immediately.
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