Zucchini and Tomato Hominy Harmony

"This Mexican-inspired dish can be served with tortillas or over rice."
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Ready In:




  • 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.

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  1. 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.
  2. 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!
  3. 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!
  4. This dish was even better the next day. I had mine with brown rice (cooked with taco seasoning), sour cream, and cheddar on top.
  5. This made my tongue do a happy dance of joy! I loved the chili & lime seasoning. I did a couple things different due to using what was available: 15-oz can diced tomatoes (drained) instead of fresh, and a 15-oz can hominy instead of 20. It didn't need any salt, probably because of the canned tomatoes. I served it over brown rice. We'll be eating this quick-to-fix comfort food often!


Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
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