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Ingredients:
1 each MEDIUM ONION, SLICE THINLY
1 tbsp VEGETABLE OIL
1 1/2 lb ZUCCHINI, THINLY SLICED
14 1/2 oz WHOLE TOMATOES, CUTUP, DRAIN
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
Instructions:
SAUTE ONION IN OIL, ADD REMAINING INGREDIENTS EXCEPT FOR THE CHEESE.
BRING TO A BOIL, REDUCE HEAT AND SIMMER, UNCOVERED, FOR 5 TO 10
MINUTES. PLACE ZUCCHINI MIXTURE INTO AN 8" SQUARE BAKING DISH AND TOP
WITH CHEESE. BAKE AT 375 DEG F. FOR 10 MINUTES OR UNTIL CHEESE MELTS.
SERVE AS A SIDE DISH WITH OTHER MEXICAN SPECIALTIES.
Servings: 6
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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Zucchini Mexicana Recipe brought to you by Mexican Recipes To-Go
