Cheddar Zucchini Medley Recipe

5 1 1
Cheddar Zucchini Medley Recipe
Cheddar Zucchini Medley Recipe photo by Taste of Home
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Cheddar Zucchini Medley Recipe

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5 1 1
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

3/4 cup: 135 calories, 10g fat (4g saturated fat), 19mg cholesterol, 198mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. Let stand for 2-3 minutes or until cheese begins to melt. Yield: 8 servings.
Originally published as Cheesy Zucchini Medley in Taste of Home February/March 2003, p46

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cwidomski User ID: 4358973 90226
Reviewed Feb. 17, 2012

"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."

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