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Nutrition Facts
Serving Size 1 (130g) Recipe makes 6 servings
Calories 20
Calories from Fat 2		(10%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 342mg		9%
Total Carbohydrate 4.4g		1%
	Dietary Fiber 1.4g	5%
	Sugars 2.3g
Protein 1.6g		3%
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Mexican Zucchini & Yellow Squash

Recipe #81172 | 20 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Deanne McKissick
Jan 15, 2004

I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.

SERVES 6 (change servings and units)

Ingredients

Directions

1
Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
2
add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

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Featured Reviews for This Recipe

From: hcdspot74

On May 22, 2009

Yea!!! This is exactly the recipe I was searching for. I had a dish similar to this at a local Mexican place and wanted to recreate it. I added some chicken broth to it and it was divine. I didn't do the cheese though. I wished I had had some mexican cheese. YUMMY!

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