For a spicier kick, add a pinch of red pepper flakes or a finely diced jalapeño to the vegetable mixture. Feel free to substitute other cheeses, such as Oaxaca, asadero, or even cheddar, depending on your preference. This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Calabacitas Con Queso - Zucchini with Cheese
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS193
A vibrant medley of garden vegetables, kissed with sweetness and blanketed in molten cheese, transforms a simple side into a fiesta of flavor. This updated classic is destined to become a new family favorite.
Ingridients
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Nutrition
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Carbohydrate23 g
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Cholesterol101 mg
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Fiber4 g
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Protein32 g
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Saturated Fat22 g
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Sodium834 mg
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Sugar8 g
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Fat38 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins In a large saucepan or Dutch oven with a lid, combine the zucchini, corn, onion, green bell pepper, tomato, and olive oil. (Prep time: 10 minutes)
02 Step
Recipe View 20 mins Cover and cook over medium heat, stirring occasionally, until the vegetables are tender-crisp. (Cook time: 15-20 minutes)
03 Step
Recipe View 2 mins Gently stir in the sugar. Distribute half of the cubed cheese evenly over the vegetable mixture. Do not stir. (Prep time: 2 minutes)
04 Step
Recipe View 7 mins Cover and continue cooking until the cheese is melted and bubbly. (Cook time: 5-7 minutes)
05 Step
Recipe View 5 mins Stir in the remaining cheese until evenly combined. Cover and cook until the remaining cheese is completely melted and the mixture is heated through. (Cook time: 3-5 minutes)
06 Step
Recipe View Serve immediately.
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Albin Lebsack
Nov 1, 2024I used cheddar cheese instead of Monterey Jack, and it was still delicious!
Ceasar Gleichner
Apr 26, 2024So easy to make and a great way to use up all the zucchini from my garden.
Ignacio Turner
Feb 12, 2024My family loved this! I added a can of diced green chilies for extra flavor.