Calabacitas con Pico de Gallo (Sauteed Zucchini with Fresh Salsa)

• 2 tablespoons extra-virgin olive oil
• 1 chile de arbol, minced (see Note)
• 1 garlic clove, minced
• 1 pound zucchini, cut into 1/4-inch rounds
• 2 cups Pico de Gallo
• 1/2 cup queso blanco (see Note)

1. Place a deep skillet over medium heat and coat with the oil.
2. Add the chile and garlic and stir for 1 minute to flavor the oil.
3. Add the zucchini and saute for 3 minutes to soften.
4. Add the Pico de Gallo, and continue to cook until the tomatoes begin to break down and the mixture is heated through, about 5 minutes.
5. Remove from the heat, fold in the cheese and serve.

extravirgin olive oil, arbol, garlic, zucchini, queso blanco

Taken from www.foodandwine.com/recipes/aspen-2005-calabacitas-con-pico-de-gallo-sauteed-zucchini-with-fresh-salsa (may not work)