Sombrero Vegetable Bake Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ground cumin | 1/4 Teaspoon | |
| Stewed tomatoes | 1 Can (10oz) | |
| Frozen corn package | 1 , thawed | |
| 2 small zucchini, cut into 3/4-inch chunks | ||
| 2 tablespoons Frank's RedHot Cayenne Pepper Sauce | ||
| Salt | 1/4 Teaspoon | |
| 1-1/3 cups French's French Fried Onions | ||
Directions
Whisk together oil, garlic and cumin in 2-quart microwavable bowl. Microwave, uncovered, on HIGH 1 minute.
Stir in tomatoes with liquid, corn, zucchini, Frank's RedHot Sauce and salt. Cover tightly with plastic wrap. Microwave on HIGH 8 to 10 minutes or until zucchini is crisp-tender, stirring twice. Uncover; sprinkle with French Fried Onions. Microwave on HIGH 1 minute or until onions are golden.
Stir in tomatoes with liquid, corn, zucchini, Frank's RedHot Sauce and salt. Cover tightly with plastic wrap. Microwave on HIGH 8 to 10 minutes or until zucchini is crisp-tender, stirring twice. Uncover; sprinkle with French Fried Onions. Microwave on HIGH 1 minute or until onions are golden.
Chef
