Best Rotelle With Roasted Corn Braised Zucchini Roasted Garlic Oregano And Feta Recipes

Mexican Zucchini image

Provided by Vicki in CT

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, sliced into discs
1/2 onion, diced
1 teaspoon olive oil
4 ounces sliced mushrooms, drained
10 ounces Rotel Tomatoes (I use extra hot, but warning this makes it muy caliente)
salt

Steps:

Sauté onion and mushrooms in skillet with oil until onions are tender. Stir in zucchini. Sauté 3-4 minutes.
Add Rotel tomatoes and stir. Cook at a low simmer uncovered for thirty minutes stirring occasionally.
These are even better reheated.

Nutrition Facts : Calories 56.1, Fat 1.6, SaturatedFat 0.2, Sodium 300.8, Carbohydrate 9.8, Fiber 2.1, Sugar 3.6, Protein 3.3

Zucchini Bake With Feta and Tomatoes image

Provided by PetsRus

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

5 large tomatoes, seeded and chopped
2 garlic cloves, crushed
1/2 cup olive oil
1/2 cup chopped green onion
1 teaspoon sugar
3/4 teaspoon dried mint
3/4 teaspoon dried oregano
6 cups sliced zucchini
2 medium onions, cut into thin rings
4 -6 ounces crumbled feta cheese
1/2 cup dried breadcrumbs
1 tablespoon butter

Steps:

Preheat oven to 350°F.
Grease a 9x13-inch baking dish.
Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
Repeat until all the vegetables are used.
Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
Bake for 35 to 45 minutes.