Saturday, March 26, 2011

Zucchini Santa Fe

This is a great side dish for Mexican, southwestern, or hearty Tex-Mex food.  The green chilies give it a lot of zip.  This is a recipe from Mom's Best Meals Taste Of Home Cookbook.  I have lessened the amount of black pepper in my recipe.  The recipe below is the revised version.

Makes 6 servings

*3 cups sliced fresh zucchini or frozen sliced zucchini, thawed
*1/2 cup yellow onion, chopped
*1 Tablespoon olive oil
*1 can (4 oz.) chopped green chilies, drained
*1 medium Roma tomato, chopped
*1/2 teaspoon salt
*1/8 teaspoon black pepper
*1/4 teaspoon garlic powder
*1/2 cup shredded Cheddar cheese

In a large skillet, saute the zucchini and onion in oil for 10 minutes.  Add chilies, tomato, salt, pepper, and garlic powder.  Cook and stir for 5 more minutes until all the vegetables are hot.  Top with cheese.