Zucchini is invited into my Fajitas now

So what happens if you only have 1 bell pepper and a mega urge for fajitas?

Use zucchini!

If cooked correctly, it keeps its texture and doesn't become a boring piece of watery mess that takes up space in your plate.

Yes.. it IS important to know how to cook vegetables or you will never be able to appreciate them correctly!  Many people have told me they don't appreciate this or that because it adds no value to the finished product.  You cannot just talk a vegetable into adding value.. even if you DO talk to your food (I know I do).  You are the master of this art.  The thing about zucchini is that it is part of the squash family.  Squash, once cooked, loses its texture and is most often blitzed into a purée or a soup.  If you are not careful, it can get floppy.

This technical issue makes it a perfect candidate for stir-fried type of dishes like fajitas.  You don't cook the vegetables for a very long time so they keep their snap.

Serves 4

Ingredients

250g (1/2 b) chicken breast, sliced thinly

1 garlic clove, grated

few pinches fleur de sel

squeeze from 1/2 lime

few grinds black pepper

1/2 tsp coriander powder

1/2 tsp cumin

1/4 tsp paprika

1/4 tsp chile powder (optional if serving with spicy beans)

1+1 Tbsp olive oil

1 onion, sliced into moons

1 red bell pepper, sliced

1 large zucchini, cut into bell pepper like slices.. not too thin

1 green chile, sliced (optional if serving with spicy beans)

Directions

1.  Rub the grated garlic onto the chicken slices and sprinkle on some fleur de sel, black pepper, cumin,  coriander, chile powder, and paprika.  Add the lime juice, rub in to make sure everything is evenly distributed.  Set aside and let marinate for at least 10 minutes (while you chop everything else.)

2.  Heat 1 Tbsp of the olive oil on high in a wok or heavy based pan.  Add the onion slices and stir fry until just translucent, then add the bell pepper, zucchini, and green chile slices with a pinch of fleur de sel.  Cook on high, stirring for about 3-5 minutes.  Reserve.

3.  Heat the other Tbsp olive oil into the same wok.  Add the marinated chicken slices and cook until nicely colored.

4.  Add the vegetables to the meat and heat through.  You want the bell peppers and zucchini to be crisp, so don't over-cook them into mush.

Serve with some Black Beans and Rice.  Don't forget to add some shredded cabbage, cheese, sour cream, and your favorite salsa!

Now if only I could get a hold of proper tortillas...