Zucchini Mexicali

25 mins (prep 15, cooking 10)
14 ingredients
6 servings
Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.

Categories:  side-dish , <-30-mins , north-american , southwestern-u.s. , american , vegetarian , squash , vegetable , time-to-make ,
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Serving Size (270.0 g)
Servings 6
Amount per Serving
Calories 89.22 Calories from Fat 29.16
% Daily Value *
Total Fat 3.24g 29.88%
Saturated Fat 0.45g 13.63%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 60.73mg 15.18%
Total Carbohydrate 12.72g 25.43%
Dietary Fiber 4.02 g 96.53%
Sugars 4.09 g %
Protein 5.16g 61.98%
Vitamin A 6344.33IU% Vitamin C 58.65mg%
Calcium 66.64mg% Iron 1.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cloves garlic, dried basil leaves, dash pepper, salsa, prepared mustard, medium tomatoes, reduced-fat cheddar cheese