 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
For a fast and flavorful side dish that goes great with a variety of main dishes, give this recipe a try. It's a cinch to stir together using just one skillet. Ground cumin and picante sauce add a nice zip.JoseAnn Engle, Spanish Fork, Utah Ingredients:
4 cups chopped zucchini |
1 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons canola oil |
1/2 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/3 cup picante sauce |
1 medium tomato, peeled, seeded and chopped |
1/2 cup shredded monterey jack cheese |
Directions:
1. In a large skillet, saute the zucchini, onion and garlic in oil for 2 minutes. Add cumin, oregano and salt. Stir in picante sauce; cook and stir for 5-7 minutes or until vegetables are crisp-tender. Add tomato; cook for 1-2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Yield: 4 servings.
|
|