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Zucchini Santa Fe Recipe
Zucchini Santa Fe Recipe photo by Taste of Home

Zucchini Santa Fe Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Zucchini Sante Fe in Taste of Home August/September 1996, p35

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Reviewed Jun. 10, 2015

"Although I love zucchini, the rest of my family basically tolerates it for my sake. This dish is one way they're willing to eat it. I do add some extra zippy seasoning, such as cajun spice mixtures for a bit of "kick". I also increase the number of tomatoes, since grocery store tomatoes do not always provide good flesh all the way through and I end up throwing away parts of some. As other reviewers suggested, other types of cheeses would also be acceptable."

Reviewed Jul. 9, 2013

"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."

Reviewed Jan. 27, 2013

"I had to eat a lot of zucchini as a 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 Nov. 4, 2012

"Good, but it might not even the cheese."

Reviewed Jun. 17, 2008

"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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