Zucchini Mexicana Recipes

MEXICAN ZUCCHINI

Mexican Zucchini image

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

Ingredients

3 medium zucchini, sliced into discs
1/2 onion, diced
1 teaspoon olive oil
4 ounces sliced mushrooms, drained
10 ounces Rotel Tomatoes (I use extra hot, but warning this makes it muy caliente)
salt

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

MEXICAN ZUCCHINI OVEN FRIES

Mexican Zucchini Oven Fries image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 medium zucchini cut into 1/4-inch square 3-inch long sticks -- like fries
Vegetable cooking spray
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon grill seasoning
1 cup chili sauce or mild taco sauce

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

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

'Calabacitas Guisada' (Stewed Mexican Zucchini) image

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

Ingredients

1 tablespoon vegetable oil
½ small white onion, sliced thinly
2 cloves garlic, minced
4 zucchini, sliced 1/4-inch thick
1 (14 ounce) can stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese

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

ZUCCHINI MEXICANA

Zucchini Mexicana image

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

Ingredients

1 medium onion, slice thinly
1 tablespoon vegetable oil
1 1/2 lbs zucchini, thinly sliced
1 (14 1/2 ounce) can whole tomatoes, cutup, drained
2 tablespoons diced green chilies
1 teaspoon seasoning salt
3/4 teaspoon garlic powder, seasoned
1/2 teaspoon seasoned pepper
4 ounces monterey jack cheese, grated

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 BOATS

Mexican Zucchini Boats image

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

Ingredients

1 olive oil cooking spray
2 medium zucchini, halved lengthwise and seeds scooped out
1 pound lean ground beef
¼ cup minced onion
1 (8 ounce) can tomato sauce
½ cup fresh corn kernels
2 tablespoons minced green bell pepper
1 (1 ounce) envelope taco seasoning mix
1 cup shredded Mexican cheese blend
¼ cup chopped scallions

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

MEXICAN ZUCCHINI CASSEROLE

Mexican Zucchini Casserole image

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

Ingredients

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar 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.

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.

ZUCCHINI MEXICALI

Zucchini Mexicali image

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

Ingredients

1/4 cup vegetable oil
1 medium zucchini, thinly sliced
1 large onion, chopped
1 large carrot, coarsely shredded
3/4 cup chopped celery
1/2 cup julienned green pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1/3 cup taco sauce
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges

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.

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