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Cheesy Zucchini Medley

By: Ruth Ann Stelfox  
"'I constantly crave the wholesome goodness of fresh garden vegetables, so I fix this quick and delicious dish as often as possible,' writes field editor Ruth Ann Stelfox of Raymond, Alberta. 'It's wonderful to make on camping trips.'"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 139 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 medium zucchini, cut into 1/4-inch slices
  • 1 large sweet onion, thinly sliced and separated into rings
  • 1 medium sweet yellow pepper, julienned
  • 1 medium green pepper, julienned
  • 2 garlic cloves, minced
  • 2 tablespoons canola or vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded mozzarella cheese

Directions

  1. In a large skillet, saute the zucchini, onion, peppers and garlic in oil until crisp-tender. Sprinkle with salt and pepper; mix well. Sprinkle with cheeses. Remove from the heat. Let stand for 2-3 minutes or until cheese begins to melt.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 135 calories, 10 g fat (4 g saturated fat), 19 mg cholesterol, 198 mg sodium, 7 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by CHERYLHALL64 
I'm always looking for veggie recipes that the kids will like. They're not big on onions, so... MORE

 
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