Prep 15 mins
Cook 25 mins
This Mexican-inspired dish can be served with tortillas or over rice.
- 1⁄4 cup chopped onion
- 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons olive oil
- 3 medium zucchini, sliced into 1/2 inch pieces
- 2 cups tomatoes, chopped or sliced
- 1 (20 ounce) can hominy, drained
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- Saute the onion in the butter over medium heat until the onion is tender.
- Add the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes.
- Serve immediately.
Excellent dish. I confess, while it was cooking I didn't expect much--it didn't smell heavenly. But I was wrong. It was quite tasty, and very easy. With the use of olive oil, it's vegan, too. I only had a smaller can of hominy, but maybe with the larger one it would have been six servings. As is, and as a vegetarian main dish, it was more like four servings. Thanks Mercy.
Yum. I used ground chipolte instead of chile powder (what I had on hand) and I should have thought to decrease the amount a bit--it wound up being really spicy! But for the ease of prep and the nice combo of flavors, I'll definitely add this to my rotation. I also served it with a sprinkling of cheddar cheese and scooped it with a tortilla--extra yum. Thanks for sharing!
Easily a 5 star recipe. Initially I wanted to make this more spicy, but I'm glad that I followed your recipe. All of the flavors came together nicely. This is very good - will definitely make it again!