Mexican zucchini with tomatoes

    Mexican zucchini with tomatoes


    95 people made this

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

    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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