MEXICAN ZUCCHINI
Make and share this Mexican Zucchini recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 56.1, Fat 1.6, SaturatedFat 0.2, Sodium 300.8, Carbohydrate 9.8, Fiber 2.1, Sugar 3.6, Protein 3.3
ZUCCHINI MEXICALI
Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
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
ZUCCHINI-TORTILLA CASSEROLE (PASTEL AZTECA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
- In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
- In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
- Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot.
CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"
Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions. Salsa makes a quick sauce topper. Sour cream and hot sauce are the finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings (3 enchiladas per person)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
- Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
- Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
- Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.
Nutrition Facts : Calories 290, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 75 milligrams, Sodium 1050 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
STUFFED ZUCCHINI
Steps:
- Preheat the oven to 375°F.
- Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
- Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
- Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
- Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.
MEXICAN ZUCCHINI CASSEROLE
Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)
Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.
Provided by EnjoyMyRecipe
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g
MEXICAN ZUCCHINI BOATS
These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!
Provided by foxkaren
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g
ZUCCHINI ENCHILADA ROLL-UPS RECIPE BY TASTY
Here's what you need: shredded chicken, salt, onion, red bell pepper, jalapeño, shredded monterey jack cheese, garlic powder, paprika, chili powder, salt, pepper, lime, red enchilada sauce, zucchinis, fresh cilantro
Provided by Julie Klink
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
- With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
- Preheat the oven to 400˚F (200˚C).
- Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
- Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
- Transfer to a plate and sprinkle with cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 6 grams, Protein 41 grams, Sugar 13 grams
MEXICAN STUFFED ZUCCHINI
We have 8 zucchini plants and I love to stuff them if they get too big, so I came up with this one night when I had leftover taco meat and way too much zucchini. My DH loved it!
Provided by deb k
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
- Bring beef broth to a boil, add rice and cook as directed; set aside.
- Brown hamburger with onions (and peppers& mushrooms if you want); drain.
- Add taco seasoning with water as directed and simmer for 5 minutes.
- Add rice and simmer for 3 minutes.
- Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
- Spoon cheese mixture in bottom of boats.
- Spoon rice and beef mixture into boats until filled.
- Put sliced tomatoes over the tops of the boats.
- Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
- Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
- Serve with sour cream and salsa.
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