Zucchini recipes

Zucchini Mexicana

Course : Zucchini
Serves: 6

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Ingredients:

1 tablespoon vegetable oil

1 medium onion -- thinly sliced

1 1/2 pounds zucchini thinly sliced

1 can whole peeled tomatoes -- (141/2ounces) draines and cut up

2 tablespoons chopped green chiles

1 teaspoon LAWRYS seasoned salt

3/4 teaspoon LAWRYS Garlic Powder with Parsley

1/2 teaspoon LAWRYS Seasoned Pepper

1 cup grated Monterey Jack cheese -- (4ounces)

Preparation / Directions:

In medium skillet, heat oil; add onion and cook over medium-high heat until tender. Add remaining ingredients except cheese. ring to a boil over medium-high heat; reduce heat to low and simmer, uncovered, 5-10 minutes. Place zucchini mixture in 8-inch square baking dish and top with cheese. Bake uncovered, in 375 degree oven 10 minutes or until cheese melts. Serving Suggestion: Serve as a side dish with other Mexican speciaities.

Nutritional Information:

170 Calories (kcal); 14g Total Fat; (70% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Zucchini Mexicana

Ingredients:

Preparation / Directions:

Nutritional Information:

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