Zucchini Santa Fe Recipes

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ZUCCHINI SANTA FE

Chopped green chilies give this summer side dish lots of zip - a popular flavor around Mom's Arizona home. It's a tasty way to use up a bounty of garden vegetables. -Karen Wingate, Coldwater, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9



Zucchini Santa Fe image

Steps:

  • In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add the chilies, tomato, salt if desire, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

3 cups sliced zucchini
1/2 cup chopped onion
1 tablespoon canola oil
1 can (4 ounces) chopped green chilies, drained
1 medium tomato, chopped
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar or Monterey Jack cheese

PARMESAN ROASTED ZUCCHINI

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8



Parmesan Roasted Zucchini image

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  • Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
  • Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

SANTA FE BEANS AND RICE

One of my favorite frozen weight watchers dinners is Santa Fe Beans and Rice. This is my knock off version that comes pretty close.

Provided by KelBel

Categories     White Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9



Santa Fe Beans and Rice image

Steps:

  • Preheat oven to 350.
  • In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
  • Transfer to a greased 2 quart baking dish and top with onions and olives.
  • Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Nutrition Facts : Calories 196.7, Fat 5, SaturatedFat 2.5, Cholesterol 11.8, Sodium 408, Carbohydrate 32.6, Fiber 4.9, Sugar 1.4, Protein 6.9

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

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