Everyone in my family loves this Zucchini Santa Fe recipe. It’s a family favorite.
In the summer months, we make it about once a week. It goes well with all kinds of grilled meals or Mexican dishes. There are no hot spices or hot peppers in it. Even the kids like it.
Contributed by: Debbie Matthews in Rochester, NY.
Today’s Quote: “You don’t do things right once in a while. You do things right all the time.” – – Vince Lombardi
3 cups sliced zucchini. You can also use summer squash.
1/2 cup chopped onions
1 tablespoon vegetable oil
1 four ounce can of chilies, drained
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese
First, sauté the zucchini and onions in oil for three to five minutes in a non-stick skillet. Sauté it until it is crisp and tender.
Next, add chilies, tomato, salt, pepper, and garlic powder.
Then, cook an additional 3 – 4 minutes, stirring occasionally
Pour into a serving bowl.
Sprinkle cheddar cheese on top and serve.
Recipe Suggestion: Try adding one or two banana peppers. They have a mild flavor. Wash and slice peppers. Add in the first step above.
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