Mexican zucchini with tomatoes

    25 minutes

    Zucchini slices simmered in tomatoes, onions and garlic then sprinkled with mild cheddar cheese. One of my favorite comfort foods from my childhood.

    96 people made this

    Serves: 8 

    • 1 tablespoon (20ml) vegetable oil
    • 1/2 an onion, sliced thinly
    • 2 cloves garlic, minced
    • 4 zucchini, sliced 1 cm thick
    • 1 tin (400g) peeled tomatoes
    • salt to taste
    • 250g grated cheddar cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes.
    2. Add the zucchini slices and tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes.
    3. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

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    Reviews in English (85)


    A simple and tasty dish! I also used olive oil instead of vegetable oil and added a pkg. of frozen corn (as used in the traditional mexican recipes) and about 1/2 cup chopped green chile for zing. Also added 10 minutes to the cooking time and served it with baked chicken. A perfect low-cal but filling dish! Thanks for the recipe!  -  04 Aug 2009  (Review from Allrecipes USA and Canada)


    Loved, loved, loved this!! I didn't need the cheese -- I liked it as-is! I didn't use stewed tomatoes, but fresh tomatoes and added enough chicken broth to just cover the bottom of my 10-inch skillet (I will use just a little less next time, though). I also added frozen roasted corn (as corn was suggested by the top review). I also used olive oil instead of vegetable oil. This is now one of my favorite ways to eat zucchini! I will definitely make this again, I could eat it alone for dinner!  -  26 Aug 2009  (Review from Allrecipes USA and Canada)


    This simple dish is so delicious!! I followed the recipe as written except I used olive oil instead of vegetable. Such a wonderful blend of flavors from the slightly sweet stewed tomatoes to the tang of the mild cheddar. I needed a quick recipe to use some zucchini and this is it. Wonderful as a side or as a vegetarian main dish with crusty bread. My boyfriend who doesn't care for zucchini loved this, I was amazed. Thanks NghtSkkyyStarz for sharing this, I will definitely make this again  -  03 Aug 2009  (Review from Allrecipes USA and Canada)