Mexican Zucchini

READY IN: 40mins
Recipe by Vicki in CT

Low fat and delicious. Rotel makes everything better! Based on a recipe from Seasoned with the Sun.

Top Review by Brisket in Roses

My parents are from Mexico and I can honestly say my mom makes this often. THe only difference is that my mom does not use mushrooms, but she does use potatoes. If you add some queso fresco on top when you plate......delicious!!!

Ingredients Nutrition

  • 3 medium zucchini, sliced into discs
  • 12 onion, diced
  • 1 teaspoon olive oil
  • 4 ounces sliced mushrooms, drained
  • 10 ounces Rotel Tomatoes (I use extra hot, but warning this makes it muy caliente)
  • salt

Directions

  1. Sauté onion and mushrooms in skillet with oil until onions are tender. Stir in zucchini. Sauté 3-4 minutes.
  2. Add Rotel tomatoes and stir. Cook at a low simmer uncovered for thirty minutes stirring occasionally.
  3. These are even better reheated.

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