Mexican Zucchini

"Low fat and delicious. Rotel makes everything better! Based on a recipe from Seasoned with the Sun."
 
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photo by teresas photo by teresas
photo by teresas
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
photo by Vicki in CT photo by Vicki in CT
Ready In:
40mins
Ingredients:
6
Serves:
4
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ingredients

  • 3 medium zucchini, sliced into discs
  • 12 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
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directions

  • 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.

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Reviews

  1. My parents are from Mexico and I can honestly say my mom makes this often. THe only difference is that my mom does not use mushrooms, but she does use potatoes. If you add some queso fresco on top when you plate......delicious!!!
     
  2. This is a great recipe! It's something like my mom's. My family loved it. I will be making this again soon!!!!!!!!!!!!! Thanks for the posting of the recipe.
     
  3. Great way to serve zucchini! I subbed green peppers for the mushrooms. I also sliced the onions instead of dicing. Wonderful flavor, easy to make and healthy - what more could you ask for? Thanks for posting the recipe!
     
  4. We really loved this. Even my 3 and 5 year old. I didn't have any Rotel but this sounded so good I had to find a way to make it and measured out 10 ounces of mild chunky salsa in place of the rotel. I used 2 good sized zucchini and 8 ounces of mushrooms. Would even add more shrooms the next time...I loved those the best! I also only let this simmer (covered) for 12 minutes to keep them semi crisp. LOVELY!
     
  5. This is very easy to prepare and looks great plated. DH and I both thought it was a bit to mushy for us. I guess we prefer crisper veggies. The flavor of the Rotel tomatoes gave it a nice kick. I used fresh mushrooms and drained out the liquid before adding the tomatoes. Loved that this is low fat. Thanks for posting. :)
     
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Tweaks

  1. Great way to serve zucchini! I subbed green peppers for the mushrooms. I also sliced the onions instead of dicing. Wonderful flavor, easy to make and healthy - what more could you ask for? Thanks for posting the recipe!
     

RECIPE SUBMITTED BY

<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&amp;c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
 
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