'Calabacitas Guisada' (Stewed Mexican Zucchini) recipe

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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

Nutrition Info

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
servingSize: -
sodium: 202.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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.

Recipe Yield

8 servings

Recipe Note

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.

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