• 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)

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  1. This dish can be served as a main dish or a side dish!
  2. Cut zucchini into 3/4″ pieces.
  3. Combine all ingredients in the slow cooker.
  4. Cover. Cook on High for 2 to 3 hrs. or until zucchini is tender.
  5. Season with salt and pepper to taste.

Optional: Add 1 cup Mexi-blend shredded cheese (not included in nutritional info below)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

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