This is a print preview of "Mexican Zuccini Skillet" recipe.

Mexican Zuccini Skillet Recipe
by Global Cookbook

Mexican Zuccini Skillet
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  Servings: 1

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

  1. 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.
  2. 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.
  3. 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.