Reviewed: Nov. 10, 2009

This was just okay, definately needs some spices. I added garlic, a chipolte chile in adobo, and green onions and it still seemed a bit bland. Left out the sugar, didn't add as much cheese. May be okay with some tweaking.

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KJO990

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Reviewed: Aug. 14, 2009

This is a good way to get your kids to eat veggies. We spiced it up a little with Pepper Jack Cheese, using half the amount of cheese called for, but it was still plenty. We'll be making this again.

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Amy

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Reviewed: Jul. 7, 2009

I did without the sugar, and cut the cheese to only 8 oz. This was so good that 3 of us finished the dish! Wonderful recipe!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 27, 2009

I cut the cheese in half and added basic spices, salt & garlic. It was OK.

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Rm2

Cooking Level: Expert

Home Town: Baytown, Texas, USA

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Reviewed: Mar. 9, 2009

We really liked this dish and I will definitely make it again and recommend it to others. However, I did make some changes -- some on purpose, some not. :D ~I used olive oil ~Used 2 cans diced green chiles as I had not bell pepper ~used 1 can of Mexi-corn, as that is what I had on hand ~forgot to add the sugar ~added a little garlic as well as salt and pepper ~left the cheese out -- on purpose, as we were having this with enchilada casserole and it was already LOADED with cheese. It was delicious!

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Debi

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Reviewed: Feb. 17, 2009

I like this recipe but also changed it some.I used olive oil and canned fire roasted tomatoes instead of fresh. It added a nice smokey flavor. I served it over brown rice. I also used a lot less cheese and omitted the sugar. It was a nice hearty meal.

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Gaby

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Reviewed: Jan. 23, 2009

used a blend of monterey and cheddar cheeses equal to 1 pound total. followed the rest to a t and worked well! this goes really well as a dip for tortillas when combined with http://allrecipes.com/Recipe/Tasty-Lentil-Tacos/Detail.aspx?prop31=1 mmmmm!

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shermil

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jan. 1, 2009

This was pretty good as a side dish. Like the reviews say, you don't need all that cheese. I ended up turning it into a casserole. I prepared the veggies as stated, but added taco seasoning instead of other spices. And rather than just straight cheese, I made a cheese sauce w/ Wonda Flour and threw some breadcrumbs on top.

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Raif

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Reviewed: Dec. 20, 2008

My husband and I really liked this recipe but my kids didn't.

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Michelle

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Reviewed: Sep. 20, 2008

I could not believe this didn't call for any spices -- and it didn't need any! This was a hit, and very healthy at the Mexican-themed dinner I went to.

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alicianr67

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Reviewed: Aug. 30, 2008

I made this for my boyfriend, and he loved it! It's quick and easy and delicious!!

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corazon29

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Reviewed: Jul. 29, 2008

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.

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Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Aug. 25, 2007

Pablano instead of bell pepper. Olive Oil instead of vegetable. Eighty-Six the sugar and use cheese to suit your taste. IMHO non-fat cheese doesn't melt or blend at all and low fat cheese just doesn't give the same mouth feel. It's worth the extra fat and calories (to me) to use real MJ cheese or pepper jack. If you're not vegan or opting for a vegetarian meal, throw some leftover pork or chicken or even beef in it, to round it out to a full meal with tortillas.

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karyn8sons

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Vidor, Texas, USA

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Reviewed: Jun. 22, 2007

I really liked it but I changed it a bit. I used about 1/2 c. cheddar because that is what I had on hand. I also added 1/2 tsp of cumin and a handful of cilantro. Also I used a bananna pepper instead of bell. Next time I will take out the oil and use less sugar and cook in my non stick skillet.

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ALLYDAVIS

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 17, 2007

This was really good!! I normally like a lot of seasonings, but this was perfect as is. The combination of vegetables works well. I skipped the cheese, and served it as a side dish to enchiladas and mexican rice. My husband, who doesn't like zucchini, thought it was really good too!

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Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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Reviewed: Apr. 21, 2007

I love this stuff! However, I'm a meat-eater, so I used about 1 lb of zucchini with 1 lb of ground beef. I also just eyeball the cheese until it looks good. I like to serve it with corn cakes. YUM!

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sara

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Reviewed: Apr. 14, 2007

WOW!! Fabulous dish. I followed the recipe except I drained the corn per other posts. I used Mexican blend cheese (shredded) and cut down to 16 ounces. This will be a regular at our house. Served with the Adobo Sirloin recipe posted here also.

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ARIANNAC

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Reviewed: Mar. 18, 2007

I have made this dish several times and its one of my favorites! I use shredded cheddar and white cheddar on top after its done cooking. It melts and its delicious! It goes well especially with homemade fresh tortillas! I learned this dish from my mom and this tastes exactly like it. I definitly recommend it. I don't add sugar to mine though and if you are into spicy adding one jalapeno in there with the bell pepper is good. :-) and for those who haven't had this before, its suppose to be slightly runny but eating with tortillas helps alot and add cheese a bit at a time or right on your plate to avoid it being way too cheesy :)

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alienmomma

Cooking Level: Intermediate

Home Town: Montrose, Colorado, USA

Living In: Oslo, Oslo, Norway

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Reviewed: Mar. 16, 2007

Excellent...I've been looking for something to serve alongside Mexican food in addition to Spanish rice. It was a big hit, and a great accompaniment to enchiladas. This recipe makes a LOT...a single recipe was more than enough for twelve people as a side. Next time I think I will also try using grated cheese instead of cubed...it got kind of glumpy, even though I used about a third less than was called for.

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patriotizm

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Reviewed: Feb. 8, 2007

I thought this was just okay. Too much cheese, and runny.

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PL in OH

Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA

Living In: Springfield, Ohio, USA

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Calabacitas Con Queso - Zucchini with Cheese

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