Zucchini Mexicali Recipes

ZUCCHINI MEXICALI

Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.

Provided by PaulaG

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Zucchini Mexicali image

Steps:

In a 10-inch skillet, heat oil.
Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
Mix the salsa and mustard; add to vegetables mixing well.
Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
Transfer to serving dish and sprinkle with grated cheese.

Nutrition Facts : Calories 74.6, Fat 2.9, SaturatedFat 0.4, Sodium 140.6, Carbohydrate 11.5, Fiber 3.3, Sugar 6.6, Protein 2.5

Ingredients

1 tablespoon oil
4 cups zucchini, thinly sliced
1 cup carrot, shredded
1 cup onion, chopped
3/4 cup celery, chopped
1/2 medium green pepper, cut into thin strips
1/2 medium red pepper, cut into thin strips
2 -3 cloves garlic, minced
1/2 teaspoon dried basil leaves, crushed
1 dash pepper
1/3 cup salsa
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges
1/3 cup grated reduced-fat cheddar cheese

ZUCCHINI MEXICALI

Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Zucchini Mexicali image

Steps:

In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

1/4 cup vegetable oil
1 medium zucchini, thinly sliced
1 large onion, chopped
1 large carrot, coarsely shredded
3/4 cup chopped celery
1/2 cup julienned green pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1/3 cup taco sauce
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.

Provided by EnjoyMyRecipe

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 8

Number Of Ingredients 7

'Calabacitas Guisada' (Stewed Mexican Zucchini) image

Steps:

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

Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g

Ingredients

1 tablespoon vegetable oil
½ small white onion, sliced thinly
2 cloves garlic, minced
4 zucchini, sliced 1/4-inch thick
1 (14 ounce) can stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese

MEXICAN ZUCCHINI BOATS

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

Provided by foxkaren

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 4

Number Of Ingredients 10

Mexican Zucchini Boats image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g

Ingredients

1 olive oil cooking spray
2 medium zucchini, halved lengthwise and seeds scooped out
1 pound lean ground beef
¼ cup minced onion
1 (8 ounce) can tomato sauce
½ cup fresh corn kernels
2 tablespoons minced green bell pepper
1 (1 ounce) envelope taco seasoning mix
1 cup shredded Mexican cheese blend
¼ cup chopped scallions

MEXICAN ZUCCHINI CASSEROLE

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

Mexican Zucchini Casserole image

Steps:

In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

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Category Side Dish

Zucchini Mexicali Recipes

ZUCCHINI MEXICALI

Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.

ZUCCHINI MEXICALI

Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.

MEXICAN ZUCCHINI BOATS

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

MEXICAN ZUCCHINI CASSEROLE

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

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