While DH and I really enjoyed these veggies, DD did not. I guess we will save this recipe for those nights we are home by ourselves. I used mexican blend cheese and some asiago on top because that is what I had on hand. Served with grilled chicken.
This was delicious! The only modification I made was to use slightly less cheese since I already had a cheesy main dish and I didn't want cheese overload. I can see how it would still taste delicious with the full amount of cheese.
Yum! The flavors are simple but really jive together.
It's hard to find a vegetable dish to go with a Mexican theme meal. This one fits the bill. Add a touch of your favorite spice for some heat and this is a real Tex-Mex winner.
Great recipe. Healthy, tasty & quick/easy to make. I was tempted to leave out the cheese but ended up putting on 1/2 of what was called for (1 oz), it was perfect for us. Thanks for sharing.
I can't believe that I didn't rate this when I made it a couple of months ago. I am not a big fan of zucchini but this made me a believer. I will be making this again and again..... MMMM.
It is so hard to find a veggie side dish for mexican food, but this is it! I made this to go with Mexican-Style Green Chile Chicken Casserole. We wound up mixing them together halfway through the meal. It was fabulous! DH was still talking about it this morning!
My family loved this. It was a great way to get kids to eat vegetables, they liked the cheese. I followed the recipe exact and it was really, really good. Thanks for the good recipe!
I had to do this without the corn, the chili powder or the oregano--I was out of all three!--but it was tasty nonetheless. I can't wait to make it with the proper ingredients.
Great- used ingredients as written, minus the oil. I also added minced garlic in the first step. Thanks Laurie!