Zucchini And Hominy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Corn(meal, Mexican, Side dishes, Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Onion, Chopped 1 Sm |
| 2 | T | Margarine Or Butter |
| 2 | T | Vegetable Oil |
| 3 | Zucchini, Md. * | |
| 2 | c | Tomatoes, Chopped 2 Md |
| 20 | oz | Hominy, Drained 1 cn |
| 2 | T | Lime Juice |
| 1 | T | Chile Powder |
| 1 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Cut the zucchini into 1/2-inch pieces. Cook and stir the onion in the margarine and oil in a 10-inch skillet over medium heat until tender. Stir in the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: <1mg
Sodium: 439.3mg
Potassium: 33.3mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g