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Calabacitas

SUBMITTED BY: A. P. Newman

"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."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.8 star rating.
Read Reviews (4)
PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, diced
  • 1 small sweet onion, diced
  • 2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup half and half
  • 1 cup corn kernels
  • 1/2 cup shredded Monterey Jack cheese

DIRECTIONS

  1. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by Alli
I liked it. The man-child did not. I won't make it again because I have enough trouble... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by Michele
I used sour cream instead of the half and half and doubled the corn. It was fantastic and my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2008 by RoseRover
Use the freshest vegetables you can for this recipe, as those are the flavours that really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2008 by sunshine
Colorful, fresh and delicious! I used 2 zucchini and 2 yellow crookneck squash, a whole can of... MORE


 
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Recipe Submitter:

A. P. Newman
Cooking Level: Expert
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Nutritional Information
Calabacitas

Servings Per Recipe: 6

Amount Per Serving

Calories: 148

  • Total Fat: 11.1g
  • Cholesterol: 19mg
  • Sodium: 175mg
  • Total Carbs: 9.5g
  •     Dietary Fiber: 1.5g
  • Protein: 4.3g

VIEW DETAILED NUTRITION

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