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Zucchini from Puebla Recipe

Zucchini from Puebla Recipe

6 servings



1 cup chopped onion

2 pounds zucchini, diagonally sliced

4 roasted red bell peppers, sliced

1/2 cup reduced-sodium vegetable broth

1/2 - 1 teaspoon ground cumin

Salt and pepper, to taste

2 tablespoons crumbled Mexican white cheese


Saute onion in lightly greased large skillet until tender, 5 to 8 minutes. Add zucchini, roasted peppers, broth, and cumin. Heat to boiling. Reduce heat and simmer, covered, until zucchini is crisp-tender, 5 to 8 minutes. Season to taste with salt and pepper, sprinkle with cheese.

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