Fiesta Zucchini Recipes

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MEXICAN FIESTA CASSEROLE



Mexican Fiesta Casserole image

Provided by Bobby Deen

Categories     turkey     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin     Healthy     Potluck     Small Plates

Yield Serves 8

Number Of Ingredients 12

2 teaspoons canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low-sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Steps:

  • 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
  • 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
  • 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
  • 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

FIESTA ZUCCHINI



Fiesta Zucchini image

Provided by Desiree Zamorano

Categories     Cheese     Vegetable     Sauté     Low Carb     Vegetarian     Quick & Easy     Low Cal     Zucchini     Summer     Bon Appétit     Pasadena     California

Yield Serves 4

Number Of Ingredients 6

2 tablespoons olive oil
1 pound zucchini (about 3), quartered lengthwise, cut crosswise into1/2-inch-wide pieces
3 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/2 cup purchased salsa
1/2 cup shredded Monterey Jack cheese

Steps:

  • Heat olive oil in heavy medium skillet over medium-low heat. Add zucchini. garlic and oregano and sauté until garlic is just golden, about 2 minutes. Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce heat to low. Sprinkle Jack cheese over zucchini. Cover and cook until cheese melts, about 2 minutes.

FIESTA ZUCCHINI



Fiesta Zucchini image

Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.

Provided by GaylaJ

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 lb zucchini, quartered lengthwise, cut crosswise into 1/2-inch-wide pieces (about 3)
3 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/2 cup salsa
1/2 cup shredded monterey jack cheese

Steps:

  • Heat olive oil in heavy medium skillet over medium heat.
  • Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
  • Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
  • Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

Nutrition Facts : Calories 142.8, Fat 11.3, SaturatedFat 3.7, Cholesterol 12.6, Sodium 281.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3, Protein 5.5

FIESTA ZUCCHINI SQUARES



Fiesta Zucchini Squares image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 10

1 cup sliced carrots
1 cup chopped celery
4 eggs
4 cups sliced zucchini
l/2 cup chopped onion
l/2 cup grated cheddar cheese
2 ounces chopped green chilies or more to taste
l/2 cup vegetable oil
l/2 teaspoon oregano
1 cup Bisquick

Steps:

  • Cook carrots and celery for 5 minutes at high setting in the microwave or over high heat in a pan. Beat eggs slightly in a large mixing bowl. Add remaining ingredients, and then add carrots and celery.
  • Pour into an oiled 9 x 13 baking dish.
  • Bake at 350 degrees F about 40 minutes or until a toothpick comes out clean. Cut in squares to serve. (This freeze well and are good reheated.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FIESTA CHOPPED SALAD



Fiesta Chopped Salad image

"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium tomato, seeded and chopped
1 medium cucumber, seeded and chopped
1 small zucchini, chopped
2 green onions, chopped
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 large ripe avocado, peeled and chopped
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.

Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI FIESTA SALAD



Zucchini Fiesta Salad image

This is a recipe that I adopted in the Recipezaar recipe give-away of Feb 2005 and made only a couple minor changes. I like it. Preparation time does not include 30 minutes chilling time.

Provided by echo echo

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb zucchini, cut crosswise in 1/4 inch-thick slices
1/2 lb crookneck yellow squash, cut crosswise in 1/4 inch-thick slices
2 tablespoons lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1/8 teaspoon ground cumin
1 green onion, thinly sliced
1/3 cup green chili, diced
1/3 cup pimento stuffed olive, cut in half crosswise
1 (8 ounce) package cream cheese, cut in 3/4-inch cubes
1 small avocado
lettuce leaf
fresh cilantro

Steps:

  • Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes).
  • Plunge into ice water to cool; drain well.
  • In a large bowl, combine lemon juice, oil, salt, and cumin.
  • Add drained squash and stir lightly; chill for 30 minutes.
  • Add onion, chilies, olives, and cheese.
  • Peel and pit avocado; cut into small cubes.
  • Add to salad and mix lightly.
  • To serve, arrange lettuce leaves on 4 salad plates.
  • Mound equal portions of salad on each plate.
  • Garnish each salad with a sprig of coriander.

Nutrition Facts : Calories 417.8, Fat 40.2, SaturatedFat 15.3, Cholesterol 62.4, Sodium 470.4, Carbohydrate 11.7, Fiber 5.1, Sugar 2.3, Protein 6.8

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