Mexican Zucchini

Recipe by Vicki in CT
READY IN: 40mins
SERVES: 4
UNITS: US

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)
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DIRECTIONS

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