Name: Calabacitas Con Queso (Zucchini with Cheese)



Yield: 6 servings

Comments: 6/26/2016 - Substituted broccoli for the zucchini
1/2/2018 - I used 2 large zucchini (1.25 lbs), half a bag of frozen corn warmed in the microwave, an orange bell pepper, and 1 lb of Monterey Jack cheese. The recipe does not say how much cheese in the first addition and how much remaining. I put most in the first part and stirred. The result was very goo-y. I put salsa on mine and ate it with tortillas.
5/1/2019 - The ingredients were 2 zucchini (0.85 lbs), 2 cups of frozen corn (thawed), and 8 oz of Monterey Jack cheese. The other ingredients were the same. I split the cheese 50-50. It was tasty, not nearly as goo-y, but quite a bit of liquid accumulated in the bottom.
7/12/2021 - I had two large zucchini (about 1.5 lbs), 2 cups of frozen corn, 16 oz of cheese, and other vegetables as specified. I did not peel the zucchini. It took about 20 minutes before the vegetables were tender. I cut the cheese into 1/2-inch cubes, and split it 50-50. Each layer of cheese melted in about 5 minutes. There was liquid again. We ate it on top of tortillas and put salsa on top.


Return to the main page