Sherri's Mexi Zucchini Squash Saute |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Squash with an exciting tex-mex flavor. This recipe is very versatile-use zucchini, yellow, or calabacita squash, RoTel tomatoes, Jack cheese or add mushrooms, kernel corn, and season to taste-esp the salt-a lot will depend on the bacon you use. I also like to add cumin, mexican oregano, and minced garlic or garlic powder. Use fresh tomatoes if you wish-cherry tomatoes are great! Also, this tastes great w/o the cheese, too. I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1978. Enjoy! Ingredients:
6 slices bacon, chopped |
4 zucchini, sliced |
1 medium onion, chopped |
1 green bell pepper, sliced |
1 (8 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon celery salt |
1/2 teaspoon sugar |
1/2 teaspoon black pepper |
1/2 cup grated cheddar cheese |
Directions:
1. In large skillet, cook bacon over medium heat for about 5 minutes. Drain fat but reserve 1-2 Tablespoons in pan.
2. Add squash, onion, and bell pepper and saute 5 minutes.
3. Add tomatoes and tomato sauce and simmer 10 minutes.
4. Add seasonings and cook gently until liquid is thick, about 10 minutes.
5. Sprinkle with grated cheese and cover to allow cheese to melt. (or place in oven until cheese melts.).
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