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Zucchini-Tomato Saute Recipe

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For a fast and flavorful side dish that goes great with a variety of main dishes, give this recipe a try. It's a cinch to stir together using just one skillet. Ground cumin and picante sauce add a nice zip.—JoseAnn Engle, Spanish Fork, Utah
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 4 cups chopped zucchini
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/3 cup picante sauce
  • 1 medium tomato, peeled, seeded and chopped
  • 1/2 cup shredded Monterey Jack cheese

Nutritional Facts

1 serving (1 cup) equals 164 calories, 12 g fat (4 g saturated fat), 13 mg cholesterol, 319 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a large skillet, saute the zucchini, onion and garlic in oil for 2 minutes. Add cumin, oregano and salt. Stir in picante sauce; cook and stir for 5-7 minutes or until vegetables are crisp-tender. Add tomato; cook for 1-2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Yield: 4 servings.
Originally published as Zesty Zucchini Skillet in Country Woman September/October 2000, p35

Nutritional Facts

1 serving (1 cup) equals 164 calories, 12 g fat (4 g saturated fat), 13 mg cholesterol, 319 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Zucchini-Tomato Saute

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MY REVIEW
Reviewed Aug. 8, 2011

I made this with a combination of zucchini and yellow summer squash from my garden. I used Pace medium picante sauce to give it a little more kick than mild. The dish was really flavorful which is great because zucchini can be very bland. My son and I loved it. Even my husband who usually hates zucchini thought it was pretty good. Next time I might try adding some fresh or frozen corn like in the Mexican dish calabacitas.

MY REVIEW
Reviewed Feb. 11, 2011

I modified the recipe and it was great

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