Comments on
Mexican style zucchini
Misti Cleveland @Truffles4Truffle
Thanks for this great recipe! I tweaked it a little because I didn't have fresh tomatoes and I had a jar of minced garlic. And because the onions have to be cooked all the way for my stomach's sake, I sautéed them first, then added the zucchini and cooked it with the lid on. After 10 minutes, I added the garlic and stewed tomatoes and cooked it with the lid on. I figured that might hasten the cooking of the zucchini. Then when the zucchinis were almost done, I added a small can of corn. Yum! Thanks for the recipe! 🙂
(edited)
