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View Portfolio Get in touchMexican Zucchini
Ingredients
- 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
Yield: 12 Level: easy
Directions
- 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.
