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Ingredients
- 1 x 18" zucchini (I grow 'em big!)
- 1 can Corn, liquid removed
- 1 can (8 ounce) tomato sauce
- 1/4 lb Chihuahua cheese (or possibly Monterey Jack), grated Oil
Directions
- Heat about 2 tbls oil in skillet. Add in corn, and saute/fry' till warm and starting to toast. Add in sliced zucchini and tomato sauce and cover for about 3-4 min, till zucchini starts to soften. Sprinkle with cheese and cover to heat.
- Which is the way it was shown to me. surprisingly, there is a LOT of flavor in this dish, but to make it more Mexican, I add in a little oregano, garlic pwdr,one small can diced tomatoes, and about 1 tsp to 1 tbls of green chili with the zucchini.
- This is probably the FIRST vegetarian dish which satisfied me. And there aren't many! Grilled Portobella Salad with bleu Cheese vinagrette is the only other one. I'll post which someday.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 842g | |
| Calories 754 | |
| Calories from Fat 326 | 43% |
| Total Fat 37.2g | 47% |
| Saturated Fat 22.02g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 2890mg | 120% |
| Potassium 1760mg | 50% |
| Total Carbs 81.75g | 22% |
| Dietary Fiber 11.4g | 38% |
| Sugars 29.0g | 19% |
| Protein 37.8g | 60% |
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