- 3 cups sliced zucchini
- 1/2 cup chopped onion
- 1 tablespoon canola oil
- 1 can (4 ounces) chopped green chilies, drained
- 1 medium tomato, chopped
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar or Monterey Jack cheese
- In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add the chilies, tomato, salt if desire, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese. Yield: 6 servings.
Reviews for Zucchini Santa Fe
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I made the recipe pretty much as given, except I used minced fresh garlic instead of powder and added pinch of dried Mexican oregano for a little more flavor. I also used a shredded 4 cheese Mexican cheese blend instead of a single cheese. This reminds me of a Mexican dish called calabacitas. To make the traditional dish you would add some corn, preferably frozen or fresh. Next time I'll keep adding the oregano and add the corn. Overall, a tasty recipe for zucchini. Thanks for sharing.
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.
Good, but it might not even the cheese.
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.