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Citrus Muse

I was in a rut. A rut that involved using the same ingredients. Walking into the grocery store, grabbing the usual items—a mindless dance. But sometimes all you need is one new cooking buddy. Meet my new friends the lime and lemon.

That’s all it takes to inspire new flavor combinations and new types of cuisine. Here is a hot, Mexican-flavored zucchini dish with the use of lime, cumin and agave. A lemon-pepper white fish makes a satisfying main.

I dare you to make these your new friends!

Lemon.Lime

I was inspired  by this recipe by Skinny Taste, a fantastic blog with gorgeous food eye-candy.

Citrus, Agave Zucchini

1 Tbs. Olive Oil
5 Zucchini, chopped
1 Large heirloom tomato, diced
1 tsp. Cumin
1 tsp. Paprika
1/4 tsp. Cayenne pepper (optional)
2 Limes, zest and juice
2 tsp. Agave
Salt and pepper
Parmesan cheese

Heat olive oil in skillet and sauté zucchini for 5 minutes on medium heat. Add tomatoes, agave, cumin, paprika, cayenne pepper, lime, and salt and pepper. Cook on high for about 7 minutes or until zucchini is the desired texture and liquid has evaporated. Top with grated parmesan or feta cheese.

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1 Comment

  1. Pingback: Zucchini Stuffed with Brown Rice | Sweet on Cinnamon

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