zucchini mexicana

Name: Zucchini Mexicana
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium onion, thinly sliced; 1 tablespoon(s) vegetable oil; 1 1/2 pound(s) zucchini, thinly sliced; 1 can(s) whole tomatoes, cutup, drained (14 1/2-oz); 2 tablespoon(s) diced green chiles; 1 teaspoon(s) seasoned salt; 3/4 teaspoon(s) garlic powder, seasoned; 1/2 teaspoon(s) seasoned pepper; 4 ounce(s) monterey jack cheese, grated

(2 RATINGS)

5 Pinches 2 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 4, 2017

Serve as a side dish with other Mexican specialties.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

1 medium onion, thinly sliced
1 tablespoon vegetable oil
1 1/2 pounds zucchini, thinly sliced
1 can whole tomatoes, cutup, drained (14 1/2-oz)
2 tablespoons diced green chiles
1 teaspoon seasoned salt
3/4 teaspoon garlic powder, seasoned
1/2 teaspoon seasoned pepper
4 ounces monterey jack cheese, grated

How To Make zucchini mexicana

Step 1

Saute onion in oil.

Step 2

Add remaining ingredients except for the cheese.
Step 3

Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes.
Step 4

Place zucchini mixture into an 8-inch square baking dish and top with cheese.
Step 5

Bake at 375 degrees for 10 minutes or until cheese melts.
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