Best Zucchini Mexicana Recipes

Zucchini Mexicana image

Provided by lazyme

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

Nutrition Facts : Calories 137.2, Fat 8.9, SaturatedFat 4.2, Cholesterol 17.9, Sodium 154, Carbohydrate 8.8, Fiber 2.5, Sugar 5.8, Protein 7.2

Zucchini Mexicana image

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 30m

Number Of Ingredients 9

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

Steps:

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.