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Recipe

Pumpkins to the Mexican

40 mins
Low
13
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The pumpkins to the Mexican can be used to fill a quesadilla or accompanying your favorite dish.

Ingredients

6 portions
  • 4 zucchini
  • 2 small boxes tomtato, cut into cubes
  • 1/2 onions, chopped
  • salt, to taste
  • oils

Preparation

Cut the zucchini into small squares. Cook the zucchini in salt water.
Put a drizzle of oil in a pan, add the onion, add the zucchini and the tomato.
At the end add salt.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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