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Receta Mexican Zucchini Skillet
by Global Cookbook

Mexican Zucchini Skillet
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Ingredientes

  • 1 lrg zucchini 18 inches (whoever submitted this grows them big!)
  • 1 can corn liquid removed
  • 8 ounce tomato sauce
  • 1/4 lb chihuahua cheese grated or possibly Monterey Jack oil

Direcciones

  1. Heat about 2 TBS oil in skillet (could certainly use PAM instead). Add in corn, and saute/fry' till warm and starting to toast. Add in sliced zucchini and tomato sauce and cover for about 3-4 min, till zucchini starts to soften. Sprinkle with cheese and cover to heat. This is one version. To make it more mexican and how I make it: add in 1 teaspoon oregano, garlic pwdr, one small can diced tomatoes, and about 1 teaspoon to TBS of green chili with the zucchini. This is a very satisfying vegetarian dish. Add in a big piece of crusty bread and you have yourself a meal. Yum, Yum....
  2. NOTES : This is in response to the individual who wanted suggestions on using vegetables to help her decrease her meat intake. I got this off another list and just love it. It is simple and quite satisfying. I make it all the time. I am sure you could substitute other vegetables if you didn't want to use zucchini.