Need a good comfort dish that’s cheap and easy? Mexican Zucchini Macaroni is a South of the Border version that’s not only delicious, but the dry macaroni is browned in a little oil which gives the dish a fabulous texture like no other. The zucchini adds some crunch, as well as a bit of nutrition. This yummy macaroni takes less than 10 minutes to prep, and then it cooks over low heat to absorb the liquid for about 30 minutes, untouched.

This is easy to do on a weeknight, and you can add leftover meat or other vegetables to make it a hearty main dish. It's also a good dish for vegetarians. This Mexican Zucchini Macaroni also makes a great side dish for Mexican food.

6 Servings

2 tablespoons vegetable oil
1 cup small shell macaroni

1 10 oz. can tomatoes and green chilies, such as Rotel
1 8 oz. can tomato sauce
1/2 pound zucchini, cut into 1/4” dice (about 2 cups)
1 teaspoon granular chicken bouillon, dissolved in 1/4 cup water
1/4 cup freshly ground black pepper

2 cups shredded cheddar jack cheese

1. Heat the vegetable oil in a large saucepan.
2. Add the macaroni and stir over medium heat until it is golden brown.
3. Add the tomatoes and green chilies, tomato sauce, zucchini, bouillon, and pepper; stir to mix.
4. Bring to a boil, turn down to a simmer, and let cook until all liquid is absorbed, 25-30 minutes. Do not stir during the cooking process.
5. When the liquid has been absorbed, stir in the cheese and serve.

Amount Per Serving
Calories 337 Calories from Fat 158
Percent Total Calories From: Fat 47% Protein 17% Carb. 36%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 9 g
Cholesterol 40 mg
Sodium 510 mg
Total Carbohydrate 30 g
Dietary Fiber 2 g
Sugars 0 g
Protein 14 g

Vitamin A 30% Vitamin C 16% Calcium 0% Iron 15%