Mexican Zucchini - cooking recipe

Ingredients

3 medium zucchini, sliced into discs
1/2 onion, diced
1 teaspoon olive oil
4 ounces sliced mushrooms, drained
10 ounces Rotel Tomatoes (I use extra hot, but warning this makes it muy caliente)
salt

Preparation

Saute onion and mushrooms in skillet with oil until onions are tender. Stir in zucchini. Saute 3-4 minutes.
Add Rotel tomatoes and stir. Cook at a low simmer uncovered for thirty minutes stirring occasionally.
These are even better reheated.