Mexican Zucchini
photo by teresas
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
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
-
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!
-
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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RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
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