Fiesta Zucchini Recipes

FIESTA ZUCCHINI

Steps:

• Heat olive oil in heavy medium skillet over medium heat.
• Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
• Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
• Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

MEXICAN FIESTA CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
• 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
• 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
• 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

FIESTA ZUCCHINI

Steps:

• 1. Preheat Oven to 350.
• 2. Slice the Jalapeno and garlic cloves thin.
• 3. Dice Tomato, green pepper, and onion.
• 4. Strain Ricotta Cheese.
• 5. Add all ingredients ((except the zucchini))into a medium to large mixing bowl and Stir.
• 6. Prepare your Zucchini as you wish.(We sliced ours into thick sticks.)
• 7. Place zucchini pieces into a nonstick pan/dish/bowls. (We used ceramic dishes.) Scoop cheese mixture onto the zucchini and spread it evenly.
• 8. ((Cover with more zucchini or more cheese)) Bake for about 20-30 minutes, or until the zucchini is to your liking and the cheese is all melted.
• 9. let it cool for about 2-3minutes, serve it and enjoy. :)

FIESTA CHOPPED SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.