Mexican Zucchini Casserole Recipe
Ingredients
3 medium size zucchini cut into 1/8 inch slices
1 can tomato sauce
1/2 to 1 can green chili peppers, seeded and chopped
3 tablespoons thinly sliced green onions
1/4 teaspoon ground cumin
1 can sliced ripe olives, drained well
1 cup shredded
Cheddar cheese
About 1/2 cup sour cream
Directions
Place zucchini in a 1 1/2 quart casserole, cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 3 minutes; stir vegetables, and drain off liquid.
In a medium size bowl, combine tomato sauce, chili peppers, onions, cumin, and olives.
Add to zucchini and stir to blend.
Microwave, covered, on HIGH (100%) for 5 minutes.
Sprinkle with cheese.
Microwave, uncovered, on HIGH (100%) for 1 minute or until cheese is melted.
Pass sour cream at the table, if desired.
Microwave on HIGH (100%) for 3 minutes; stir vegetables, and drain off liquid.
In a medium size bowl, combine tomato sauce, chili peppers, onions, cumin, and olives.
Add to zucchini and stir to blend.
Microwave, covered, on HIGH (100%) for 5 minutes.
Sprinkle with cheese.
Microwave, uncovered, on HIGH (100%) for 1 minute or until cheese is melted.
Pass sour cream at the table, if desired.
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