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Categories: Sides, Vegetables, Vegetarian

Zucchini With Cheese (Calabacitas con Queso)

Zucchini With Cheese (Calabacitas con Queso)
Los Angeles Times

I used to chuckle at jokes about zucchini winding up on neighbors' doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened. Zucchini disappeared from my garden. It simply wouldn't grow. The fickle ... Read more

Total Preparation Time: 40 minutes | Serves 4
Note: If the zucchini are too big around, cut them in half lengthwise, then slice crosswise.
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 large clove garlic, minced
  • 1 small serrano chile, halved lengthwise, then sliced crosswise
  • 1/4 teaspoon cumin seeds
  • 1/2 pound tomatoes, chopped
  • 1 pound zucchini, sliced
  • Kernels from 1 ear corn (3/4 to 1 cup)
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon salt
  • 1 cup shredded combined Jack and Cheddar cheese

Step 1Heat the oil in a large deep skillet over medium heat. Add the onion, garlic, chile and cumin seeds and cook until the onion is tender, about 5 minutes. Add the tomatoes and cook until soft, about 5 minutes. Add the zucchini, corn, oregano and salt and cook, uncovered, until the zucchini is tender, stirring as needed, 10 to 12 minutes. Top evenly with the cheese and cook until the cheese is almost melted.

Each serving:
252 calories; 848 mg sodium; 29 mg cholesterol; 17 grams fat; 7 grams saturated fat; 16 grams carbohydrates; 11 grams protein; 3.56 grams fiber.
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