This recipe came from a lady in my Elk Grove ward.
3 cups sliced zucchini
1/2 cup chopped onion
1 Tbsp. cooking
1 can (4 oz.) chopped green chilies, drained
1 medium tomato, chopped
1/2 tsp. salt, optional
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup shredded cheddar cheese
In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese. Yield: 6 servings.
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