- 2 medium zucchini
- 16 oz. stewed tomatoes with juice, canned (or Rotel)
- 1 small onion, chopped
- 1 c. cooked whole-kernel corn
- 4 oz. roasted green chiles, canned and chopped
- 1 tsp. dried oregano
- 1/2 tsp. sugar
- salt and pepper to taste
- optional: 1 cup shredded mexi-blend cheese (or cheese of your liking)
This dish can be served as a main dish or a side dish!
1. Cut zucchini into 3/4″ pieces.
2. Combine all ingredients in the crock pot.
3. Cover. Cook on High for 2 to 3 hrs. or until zucchini is tender.
4. Season with salt and pepper to taste.
Optional: Add 1 cup Mexi-blend shredded cheese (not included in nutritional info below)
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
This looks yummy with all that cheese- I often do something like this on the stovetop. Great idea for the crockpot!