Mexican Zucchini (Calabasas)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 234.1
  • Total Fat: 19.4 g
  • Cholesterol: 2.7 mg
  • Sodium: 2,363.4 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Mexican Zucchini (Calabasas) calories by ingredient
Report Inappropriate Recipe

Submitted by: FLUFFINESS420


Very simple and really tasty!! Very simple and really tasty!!
Number of Servings: 3


    4 zucchini
    2 tomato
    1/2 onion
    garlic powder
    mozzerella cheese
    canola oil 2 tbsp


Cut zucchini into slices, chop tomato and onion and set aside. Pour canola oil in a saucepan and warm it. While warming up, layer the zucchini, then tomatos, then onions. Sprinkle salt, pepper, and garlic powder then repeat layers until you either reach the top of the saucepan or have no more ingredients left. Make sure you spread the salt, pepper, and garlic powder over the layers.Once you hear it starting to boil, turn stove to low-med and cover. Wait 30-40 minutes depending on the stove. When the dish is done steamming add the cheese to the top and let melt.

Number of Servings: 3

Recipe submitted by SparkPeople user FLUFFINESS420.


Rate This Recipe

Member Ratings For This Recipe