22 October 2013

Mexican Zucchini


This is a great end of summer recipe, when zucchini are fresh and plentiful in the garden. And it's also a great eat the excess frozen zucchini recipe, perfect for using up that freezer stash before the next crop is ready to freeze.

It's versatile. You can add to it to bulk it out. Try shredded chicken or use refried beans instead of baked beans. Add extra vegetables such as corn and diced capsicum for colour. We eat this as a main meal, wrapped in tortillas and it's good and filling. Use it as a side to grilled fish, chicken or steak and it's just as good. Leave the bacon out for a vegetarian version. Add the jalapenos to taste - more if you like it hot, less if you want a milder flavour.

Mexican Zucchini

Ingredients:
1 tbsp oil
1.5kg zucchini or squash, diced
1 large tomato, diced
125g sliced, bottled jalapenos
1/4 cup water
1 clove garlic, crushed
4 strips of bacon (cooked and crumbled)
1 cup grated cheese
1 cup cooked rice
1 can baked beans
8 tortillas to serve

Method:
Heat the oil in a large fry pan (or use a non-stick pan if you are avoiding oils). Combine the zucchini, tomato, chilli and garlic. Cook for five minutes until the zucchini is just starting to soften. Add the grated cheese and mix through. Add the bacon, rice and baked beans and stir through gently so you don't break up the beans. Simmer until heated through. To serve warm tortillas. Put a serving of Mexican Zucchini on plate with tortillas on side. Use tortillas to scoop zucchini or wrap in tortillas and enjoy.


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