Calabacitas Con Queso - Zucchini with Cheese

Calabacitas Con Queso - Zucchini with Cheese

43 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Jyn
Recipe by  Jyn

“Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
  2. Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

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Reviews (43)

Rate This Recipe
Kendra
30

Kendra

I did make some additions to this, so I suppose I can't really rate it fairly - but it turned out awesome, so I'll share what I did. I sauteed the onion first and when it was translucent I removed it from the pan and set aside. I then sauteed all of the other veggies (doubling the tomato) until they were a little more than crisp tender. I then added some cooked chicken breast (about a pound) and the cooked onion in with the veggies and cooked a couple of minutes until heated through. I then added about a cup of shredded queso cheese, stirred and then put a second cup over the top, covered and let the cheese melt. I served with flour tortillas and Mexican rice. It was really good.

AJMWEBBER
26

AJMWEBBER

WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes with the lid on. Then shut off the heat and let rest about 30 minutes. As we transfered the zucchini to the serving dish, we slowly sprinkled in the cheese in layers and stirred as we went. Out of a 1 pound bag, we used MAYBE 1/3rd of it. It was cheese enough to hold the various veggies together without being overwhelming and making a huge mess. (Also cut a ton of calories out of it) Definately will make again.

SunFlower
16

SunFlower

At first, I was going to rate this recipe 3 stars. I had to add A LOT of spices before it tasted less bland and I was even tempted to add bacon! Which means something because I'm not one of those "let's add bacon to everthing" cook... Then I checked the amount of cheese and noticed I had used only a third of the recommended amount! I guess with 1.5 lb of cheese it won't be bland anymore. However, we really enjoyed the dish and I'm probably making it again soon. With less cheese and more spices, it's healthier and you can afford it several times a month!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 540 cal
  • 27%
  • Fat
  • 37.6 g
  • 58%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 31.6 g
  • 63%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

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