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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Chopped green chilies give this summer side dish lots of zip - a popular flavor around Mom's Arizona home. It's a tasty way to use up a bounty of garden vegetables. -Karen Wingate, Coldwater, Kansas Ingredients:
3 cups sliced zucchini |
1/2 cup chopped onion |
1 tablespoon canola oil |
1 can (4 ounces) chopped green chilies, drained |
1 medium tomato, chopped |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/2 cup shredded cheddar or monterey jack cheese |
Directions:
1. In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add the chilies, tomato, salt if desire, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese. Yield: 6 servings.
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