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Zucchini Mexicana


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

2 Tablespoons vegetable oil
1 onion; sliced
1 1/2 pound zucchini; sliced
4 ounces green chili peppers; diced
14 1/2 ounce can whole tomatoes; drain and reserve 1/4 cup liquid
1 teaspoon seasoned salt
3/4 teaspoon garlic powder
1 cup Monterey Jack; grated


Heat oil in large skillet.


Saute onion until tender.


Stir in zucchini, tomatoes, juice, peppers, and spices.


Bring to a boil, reduce heat and simmer, uncovered until zucchini is tender; 10 minutes.


Pour into a baking dish and top with cheese.


Bake, uncovered at 375 Degrees for 10 minutes.


Pairs Well With


Notes

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