Mexican Zuchinni Casserole

Cinnamon gives this stove top casserole a delicious Central American flair. It's a delicious way to use up Zucchini from your garden!

Prep: 20 minutes
Yield: 4 servings

2 T olive oil
3 whole peeled garlic cloves, crushed
1/2 cup chopped onion
2 ripe Roma tomatoes, diced
4 small zucchini, chopped
1/4 cup chicken broth
1 cup chopped mushrooms
3 cups shredded cooked chicken
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp dried oregano
salt & pepper to taste
1 cup shredded cheese

In a large skillet, heat oil, add garlic, onion, & tomatoes. Saute 5 minutes, add zucchini and saute 5 minutes more. Add mushrooms, broth, chicken & spices, mix well and cook until heated through and vegetables are tender. Top with cheese, turn heat to low and cover 5 minutes so the cheese can melt.

Tips & Tricks:
This meal was a hit with all members of my family, but especially my husband. For an even faster dinner, combine ingredients except cheese with raw chopped chicken in crock pot in the morning, then top with cheese 10 minutes before serving.

This casserole would be a delicious wrap filling. Simply heat tortillas & fill with casserole.

Yellow crookneck summer squash can be substituted for zucchini, for either type of squash, peel before hand for a nicer texture.

I didn't have precooked chicken, so I simply cooked 3 half chicken breasts in the oil before adding the veggies, then I cut them up & returned them to the casserole with the broth.


Make it Healthier:
Omit cheese. Reduce or omit salt.