Calabacitas recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

Nutrition Info

147.9 calories
carbohydrate: 9.6 g
cholesterol: 18.4 mg
fat: 11.1 g
fiber: 1.5 g
protein: 4.3 g
saturatedFat: 4.7 g
servingSize: -
sodium: 172.3 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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