[X]

Home > Recipes > Cheesy Zucchini Medley

Cheesy Zucchini Medley Recipe

Cheesy Zucchini Medley Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

"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."

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Cheesy Zucchini Medley Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cheesy Zucchini Medley Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

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 oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese

Directions

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. Yield: 8 servings.

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.

Originally published as Cheesy Zucchini Medley in Taste of Home February/March 2003, p46

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cheesy Zucchini Medley

Cheesy Zucchini Medley

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Feb. 17, 2012 by cwidomski

I have made this a half dozen times now and have tried it with a couple of zucchini and a couple of yellow squash together and added sliced mushrooms to the pan. I prefer olive oil over canola and I used a full cup of the mozzarella rather than the 1/2 c because I make this as a main dish. This is so easy to do, all in one pan and cheese melts just fine on top of the hot veggies.