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Mexican Zucchini


  • 1 tablespoon and 1-1/2 teaspoons extra virgin coconut oil

  • 3/4 small white onion, sliced thinly

  • 3 cloves garlic, minced

  • 6 zucchini, sliced 1/4-inch thick

  • 1-1/2 (14 ounce) cans stewed tomatoes

  • salt to taste

  • 1-1/2 cups shredded mild Cheddar cheese

Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 12 Level: easy


  1. Heat the extra virgin coconut 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.