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Cheddar Zucchini Medley

"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."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 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 shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese


  • 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.
Nutrition 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.

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