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Ingredients
2 to 3 Medium zucchini, cut into 3/4� pieces
1 (16 oz) Can stewed tomatoes with juice
1 Small onion, chopped
1 Garlic clove, squeezed
1 Cup cooked whole kernel corn
1 (4 oz) Can of roasted green Ortega chilies, chopped
1 Teaspoon dried oregano
1/2 Teaspoon sugar (optional)
Dash red pepper flakes
Salt & pepper to taste (when done cooking)
Instructions
Combine all ingredients in crockpot, and cook on HIGH for 2 to 3 hours or until zucchini is tender.
Use as a filling for soft tacos, top over rice, etc.