Taste Tested Tuesday: Mexican Style Zucchini
Posted by AndreaIt’s hard to live in our house if you don’t like zucchini. We eat it at least once a week and I use it in a variety of ways. A few weeks ago we were at a local farmers market with some friends and we spotted some beautiful zucchini that I had to have.
A few days later, I used them to prepare Mexican style zucchini. It proved to be a delicious, vegetable rich side dish that complimented our enchiladas quite nicely. I love the texture and color of the vegetables in this recipe. I have definitely added Mexican Style Zucchini to my permanent recipe file.
Mexican Style Zucchini
1 tablespoon olive oil
1 medium onion, sliced thin
1 tablespoon minced garlic
4 zucchini, sliced thick
1 (14 ounce) can diced tomatoes
1 can corn (12 ounce), drained
salt and pepper to taste
1 cup shredded Cheddar cheese
Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
Add the zucchini slices, diced tomatoes, and corn. Stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes.
Remove from heat, season with salt and pepper, and add the Cheddar cheese; allow to sit until the cheese has melted.
Photo: Courtesy of ILoveButter (Flickr)
Oh Yum! I love zucchini. This looks like a great recipe. :~d
We found it was a great new way to enjoy it. Thanks for visiting!
Thank you ! Thank you ! Thank you ! I’m sure hubby is tired of eating my same old zucchini. I will try soon and let you know !
We loved it, but even though Little loves zucchini, she was underwhelmed. I think the dish was too complex for her precious little palette.
“It has too many colors, Mommy!” was her exact response. Her sister chimed in with “Yeah! Waaay too many colors!” This from the the girlies who will down a bowl of brightly colored Fruit Loops in just a few short minutes! Go figure!