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Zucchini Santa Fe

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings

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

  • 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.
Nutrition Facts
1/2 cup: 58 calories, 3g fat (0 saturated fat), 2mg cholesterol, 60mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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