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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
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One 1/2-cup serving (prepared without salt) equals 58 calories, 3 g fat (0 saturated fat), 2 mg cholesterol, 60 mg sodium, 5 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Zucchini Sante Fe in Taste of Home August/September 1996, p35
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Reviewed on Jan. 27, 2013 by becky66
I had to eat a lot of zucchini as a child...so I confess that it has not been one of my favorite vegetables. But when I found this recipe, it changed my mind. The combination of zucchini with the tomato and green chilies along with the seasonings makes a great-flavored side dish. Substituting parmesan cheese for the cheddar or Monterey Jack works great too.
Reviewed on Nov. 04, 2012 by ehselman
Good, but it might not even the cheese.
Reviewed on Jun. 17, 2008 by prplangelfrogz
I substituted red and orange bell peppers for the tomato, used olive oil instead of the vegetable oil, and added yellow summer squash. The result was fabulous! My whole family loved it, and have already requested for future meals.
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