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Sombrero Vegetable Bake

Ingredients
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1⁄4 Teaspoon
  Canned stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Frozen corn 10 Ounce, thawed (1 Package)
  Zucchini 2 Small, cut into 3/4-inch chunks
  Hot red cayenne pepper 2 Tablespoon (Frank'S)
  Salt 1⁄4 Teaspoon
  French fried onions 1 1⁄3 Cup (21.33 tbs) (French'S)
Directions

Whisk together oil, garlic and cumin in 2-quart microwavable bowl. Microwave, uncovered, on HIGH 1 minute.
Stir in tomatoes with liquid, corn, zucchini, Frank's RedHot Sauce and salt. Cover tightly with plastic wrap. Microwave on HIGH 8 to 10 minutes or until zucchini is crisp-tender, stirring twice. Uncover; sprinkle with French Fried Onions. Microwave on HIGH 1 minute or until onions are golden.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Spanish
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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