14 Reviews

My parents are from Mexico and I can honestly say my mom makes this often. THe only difference is that my mom does not use mushrooms, but she does use potatoes. If you add some queso fresco on top when you plate......delicious!!!

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Brisket in Roses October 12, 2007

This is a great recipe! It's something like my mom's. My family loved it. I will be making this again soon!!!!!!!!!!!!! Thanks for the posting of the recipe.

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frmedrano January 15, 2011

Great way to serve zucchini! I subbed green peppers for the mushrooms. I also sliced the onions instead of dicing. Wonderful flavor, easy to make and healthy - what more could you ask for? Thanks for posting the recipe!

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loof December 20, 2009

We really loved this. Even my 3 and 5 year old. I didn't have any Rotel but this sounded so good I had to find a way to make it and measured out 10 ounces of mild chunky salsa in place of the rotel. I used 2 good sized zucchini and 8 ounces of mushrooms. Would even add more shrooms the next time...I loved those the best! I also only let this simmer (covered) for 12 minutes to keep them semi crisp. LOVELY!

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RedVinoGirl September 28, 2009

This is very easy to prepare and looks great plated. DH and I both thought it was a bit to mushy for us. I guess we prefer crisper veggies. The flavor of the Rotel tomatoes gave it a nice kick. I used fresh mushrooms and drained out the liquid before adding the tomatoes. Loved that this is low fat. Thanks for posting. :)

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teresas July 12, 2009

¡Muy Excelente! This is going in my "Best of" cookbook! I used fresh portobello mushrooms. This was wonderful as is, but I would use 2 zucchini and double the mushrooms just because we love mushrooms so much. I, too, couldn't keep myself from picking at it even when I was full. Thank you for such a great recipe. Made for Epicurean Queens ZWT5: Family Picks.

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Scarlett516 June 06, 2009

Awesome!!! This is so simple and so good! I used fresh mushrooms, but other than that, I made it as directed. And it's true - they reheat well. I kept 'picking' things out of the skillet - and they were good cold too, lol. Thanks Vicki for yet another keeper. Made for ZWT5 2009.

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lazyme May 12, 2009

It just occurred to me that I have made this recipe about a half-dozen times and never wrote a review. This recipe is very tasty and really quick and easy to fix as a side dish for normally carb-heavy mexican meals. I prepare it pretty much as written, except I use fresh mushrooms. They saute in about the same time as the onion, so there is no change in the directions. Thanks Vicki!

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Skypoodle October 27, 2008

Served this zucchini as a side dish to enchiladas. We really enjoyed it. I followed all of the ingredients as posted (used an assortment of wild mushrooms--oysters, shiitake, baby bellas), and included the rotel tomatoes which gave the zucchini nice heat. This was very easy to throw together. DH took the leftover enchiladas and zucchini to work for lunch the next day and agreed with you that the zucchini was even better reheated. Thanks for a different way to enjoy our zucchini.

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Dr. Jenny August 31, 2008

I don't eat zucchini, but my BF does. We grew it in our yard and he really liked it. I used whole chopped tomatoes from our yard as well and mixed that with a little olive oil and tomato paste and diced jalapenos.

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SVSOUZA July 22, 2007
Mexican Zucchini