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!!!
- 3 medium zucchini, sliced into discs
- 1⁄2 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)