- Prep: 25 min
- Cook: 15 min
- Ready In: 40 min
“Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.” - by A. P. Newman
Original recipe yields 6 servings
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Amount Per Serving (6 total)
- 148 cal
- 11.1 g
- 9.6 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"In lieu of bell pepper, I use fresh chopped green chili (grown right here in NM), or a can of rotel chili will work just the same. I also use a can of white snopeg corn and add a can of chopped tomat..." See moreoes. Never heard of using half and half or butter. I steam the zucchini and then add the rest of the ingredients."
"Colorful, fresh and delicious! I used 2 zucchini and 2 yellow crookneck squash, a whole can of corn and shredded colby/jack cheese. Made a nice batch with leftovers!..." See more"
"This was such an interesting recipe that I prepared it exactly as written - and wasn't strongly moved one way or the other. I don't often assign the overused word "bland" to a dish but in this case i..." See moret is appropriate. While this dish doesn't offend the taste buds, it certainly doesn't excite them either."
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