- 1 tablespoon vegetable oil
- 1/2 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
- 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.
03/30/2018
recipepes.com
'Calabacitas Guisada' (Stewed Mexican Zucchini), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
