Mexican Vegetables

$0.00

Purchase Mexican Vegetables

1 can 16 oz. corn or niblets drained
1/2 diced onion
1 clove minced garlic
1 Tablespoon Olive Oil
16 oz. Fresh sliced zucchini
1/2 teaspoon fennel seeds
1 teaspoon cumin
12 oz. Fredericksburg Farms Watershed Ranch Roasted Chipotle Salsa
1/8 teaspoon black pepper
3 oz. shredded Parmesan cheese
Cook chopped onion and garlic in skillet with olive oil until tender.
Stir in corn, zucchini, Watershed Ranch Roasted Chipotle Salsa, cumin, salt and pepper.
Fill peppers evenly with meat mixture. Place peppers in an 8-inch square baking dish.
Cook over low heat until zucchini is tender (about 15 minutes).

Purchase Mexican Vegetables

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