Mexican Zucchini Recipes

Steps:

• 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.

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.

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

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.

Steps:

• In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
• Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
• Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
• Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
• Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Steps:

• 1. Cook garlic in olive oil in large skillet over medium heat 1 minute, stirring until sizzling. 2. Add zucchini and cook, stirring occasionally, about 3 minutes or until slightly softened. 3. Add tomato and green onion and cook 5 minutes or until tomato begins to soften (I would suggest less time so that zucchini doesn't overcook) 4. Remove skillet from heat;add pesto and queso blanco, stirring until cheese melts. 5. Season with lime juice, salt and pepper to taste. Serve immediately.

Steps:

• In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.