MEXICAN ZUCCHINI OVEN FRIES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 28m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F.
- Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce.
Nutrition Facts : Calories 105 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1931 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 2 grams, Sugar 18 grams
ZUCCHINI MEXICANA
Make and share this Zucchini Mexicana recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oil.
- Add remaining ingredients except for the cheese.
- Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes.
- Place zucchini mixture into an 8-inch square baking dish and top with cheese.
- Bake at 375 degrees for 10 minutes or until cheese melts.
Nutrition Facts : Calories 137.2, Fat 8.9, SaturatedFat 4.2, Cholesterol 17.9, Sodium 154, Carbohydrate 8.8, Fiber 2.5, Sugar 5.8, Protein 7.2
MEXICAN ZUCCHINI AND CORN BURRITO
A most refreshing low-cal burrito. BF found this on an Australian website, and he changed it a bit and stuffed it into a tortilla. Not a burrito you want to eat with your hands, but really, really good. We used the low-fat substitutions. The filling alone makes a terrific side dish.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
- Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
- Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.
Nutrition Facts : Calories 303, Fat 9, SaturatedFat 2.6, Cholesterol 6.8, Sodium 1268.4, Carbohydrate 44.8, Fiber 4.9, Sugar 6.4, Protein 15.2
MEXICAN ZUCCHINI & YELLOW SQUASH
I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.
Provided by Deanne McKissick
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
- add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.
ZUCCHINI MEXICALI
Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 10-inch skillet, heat oil.
- Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
- Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
- Mix the salsa and mustard; add to vegetables mixing well.
- Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
- Transfer to serving dish and sprinkle with grated cheese.
Nutrition Facts : Calories 74.6, Fat 2.9, SaturatedFat 0.4, Sodium 140.6, Carbohydrate 11.5, Fiber 3.3, Sugar 6.6, Protein 2.5
MEXICAN ZUCCHINI FRITTERS
A Mexican twist on a basic zucchini fritter - Can be used as a light meal or a side to a yummy piece of steak or chicken.
Provided by happygurl06
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the ends from zucchini.
- Coarsely grate the zucchini.
- Place in a colander and squeeze out as much excess moisture as possible.
- Transfer to a bowl.
- Stir in self-raising flour, onions, egg, parsley, spices and, salt.
- Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
- Drop four 2-tablespoonful measures of zucchini mixture into pan.
- Cook for 1 1/2 minutes each side or until golden and cooked through.
- Transfer to a plate lined with paper towel.
- Repeat with 2 tsp olive oil and remaining zucchini mixture.
- Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.
MEXICAN ZUCCHINI - CALABACITAS
Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.
Provided by Bella Mia
Categories Corn
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.
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