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Calabacitas Con Queso - Zucchini with Cheese
SUBMITTED BY:
Jyn
PHOTO BY:
SunFlower
"Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite."
RECIPE RATING:
Read Reviews
(27)
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PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 1/2 pounds Monterey Jack cheese, cubed
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DIRECTIONS
In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
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REVIEWS
Reviewed on Dec. 26, 2005 by AJMWEBBER
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AJMWEBBER
Dec. 26, 2005
WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes with the lid on. Then shut off the heat and let rest about 30 minutes. As we transfered the zucchini to the serving dish, we slowly sprinkled in the cheese in layers and stirred as we went. Out of a 1 pound bag, we used MAYBE 1/3rd of it. It was cheese enough to hold the various veggies together without being overwhelming and making a huge mess. (Also cut a ton of calories out of it) Definately will make again.
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7 users found this review helpful
WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes...
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Reviewed on Jul. 29, 2008 by
Kendra
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Kendra
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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4 users found this review helpful
I did make some additions to this, so I suppose I can't really rate it fairly - but it turned...
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Reviewed on Jun. 24, 2006 by
SunFlower
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SunFlower
Jun. 24, 2006
At first, I was going to rate this recipe 3 stars. I had to add A LOT of spices before it tasted less bland and I was even tempted to add bacon! Which means something because I'm not one of those "let's add bacon to everthing" cook... Then I checked the amount of cheese and noticed I had used only a third of the recommended amount! I guess with 1.5 lb of cheese it won't be bland anymore. However, we really enjoyed the dish and I'm probably making it again soon. With less cheese and more spices, it's healthier and you can afford it several times a month!
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3 users found this review helpful
At first, I was going to rate this recipe 3 stars. I had to add A LOT of spices before it...
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Reviewed on Feb. 8, 2007 by lowfat and living it
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lowfat and living it
Feb. 8, 2007
This sounds good but I use a a similar recipe from Rachael Ray that is Calabacitas Caserole with Polenta and Cheese. It has a lot more seasoning in it,less cheese and sliced polenta is layered on top before the cheese. Really good and everyone loved it.
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2 users found this review helpful
This sounds good but I use a a similar recipe from Rachael Ray that is Calabacitas Caserole...
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Reviewed on Nov. 11, 2004 by
MEEMEEBULUGA
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MEEMEEBULUGA
Nov. 11, 2004
This was really pretty, with all the colors of the vegtables, but I followed the instructions and just put the cheese on top without mixing it in. When I served it the cheese wasn't very well incorporated with the vegetables and it kind of just slipped off the top when you tried to eat it. I like everything in it so I think I will try making it again with the following modifications. First I think I will use 1/4 of the cheese to make a cheese sauce to poor over the veggies after the inital cooking stage. I will mix this with the veggies before placing the remaining cheese on top as directed. Second, after cooking for a bit to melt the cheese on top, I think I'll add a breadcrumb/spice/salt & pepper mixture to the top and broil it for a few minutes so that it's nice and crispy on top. We'll see how that goes.
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2 users found this review helpful
This was really pretty, with all the colors of the vegtables, but I followed the instructions...
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Reviewed on Oct. 29, 2004 by GEORGIE5
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GEORGIE5
Oct. 29, 2004
These waterbased vegies are a great compliment to some of the heavy textured mexican foods.Very easy to make.The 20 students I cooked for loved it-a good testimony of a good recipe.
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2 users found this review helpful
These waterbased vegies are a great compliment to some of the heavy textured mexican...
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Reviewed on Aug. 28, 2007 by
karyn8sons
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karyn8sons
Aug. 28, 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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1 user found this review helpful
Pablano instead of bell pepper. Olive Oil instead of vegetable. Eighty-Six the sugar and use...
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Reviewed on Jun. 17, 2007 by
Barbara K
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Barbara K
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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1 user found this review helpful
This was really good!! I normally like a lot of seasonings, but this was perfect as is. The...
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Reviewed on Jun. 2, 2006 by Vero
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Vero
Jun. 2, 2006
Very good. I use fresh corn and butter instead of the vegetable oil. Also, I omit the sugar and use about 1/2 pound of sliced cheddar cheese. I use 1 diced jalapeno chile instead of the bell pepper to give it more of a kick. Make sure you let the cheese completely melt before serving.
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1 user found this review helpful
Very good. I use fresh corn and butter instead of the vegetable oil. Also, I omit the sugar...
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Reviewed on Apr. 17, 2006 by LYLMYSSEB
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LYLMYSSEB
Apr. 17, 2006
Awesome recipe, easy to make and healthy! Very low carb friendly if you use sweetner instead of sugar!!
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1 user found this review helpful