Zucchini Mexicana

Zucchini Mexicana Recipe

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Vicki Butts (lazyme)


Serve as a side dish with other Mexican specialties.


★★★★★ 2 votes

10 Min
20 Min


  • 1 medium
    onion, thinly sliced
  • 1 Tbsp
    vegetable oil
  • 1 1/2 lb
    zucchini, thinly sliced
  • 1 can(s)
    whole tomatoes, cutup, drained (14 1/2-oz)
  • 2 Tbsp
    diced green chiles
  • 1 tsp
    seasoned salt
  • 3/4 tsp
    garlic powder, seasoned
  • 1/2 tsp
    seasoned pepper
  • 4 oz
    monterey jack cheese, grated

How to Make Zucchini Mexicana


  1. Saute onion in oil.
  2. Add remaining ingredients except for the cheese.
  3. Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes.
  4. Place zucchini mixture into an 8-inch square baking dish and top with cheese.
  5. Bake at 375 degrees for 10 minutes or until cheese melts.

Printable Recipe Card

About Zucchini Mexicana

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy

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