Creamy Corned Zucchini and Peppers
"A really nice recipe for summer ingredients. Very healthy, very satisfying. And easy!"
photo by *Parsley*
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
1 serving
- Serves:
- 3
ingredients
- 1 zucchini (large)
- 2 cups corn (fresh, canned, or thawed from frozen)
- 1⁄2 white onion
- 2 tablespoons canola oil (I use homemade jalapeno-infused, gives the dish a little kick)
- 1 red bell pepper
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 3 ounces goat cheese (soft, or cream cheese could be substituted though goat is better)
directions
- Clean and small dice zucchini, onion, and pepper.
- Heat oil in skillet.
- Add onion, cook until onions are clear but not browned.
- Add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness.
- Add goat cheese, stir until the cheese it melted and evenly distributed.
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Reviews
-
Fabulous use of summer veggies! I used fresh leftover corn on the cob for this. I only had a green bell pepper, so my finished product was not as colorful as if I used the red bell pepper. Still tasted great, though. I liked your idea of using jalepeno-infused oil, but since I had none, I added some red pepper flakes for that "kick." IMO, the goat cheese is a must.... the cream cheese would be just ok, but the goat cheese brings the flavor!!! Thanx for posting this! -
I've made a couple of modifications to "veganize" this recipe, turned out great! Substituted Avocado for the cheese and olive oil as a healthier alternative to the Canola. Also added a tiny splash of balsamic! Heaven! (another little tip, we grilled the veggies including the corn, adds great flavour!) -
This recipe has beautiful colors and flavors. I needed to use 3 ears of corn to get 2 cups of corn, but I'm sure it depends on the size of your ears of corn! I enjoyed the taste without the goat cheese....in fact, I think I might prefer it that way. This makes enough for at least 6 servings, so make sure you reduce the amounts accordingly! Over all, this is a very enjoyable recipe. I wish I had put some away before adding the goat cheese, and wish I had quartered the recipe, since I have so much leftover. But since it is very tasty, I'm sure I'll find ways to reuse it! Thanks for sharing! Made for PRMR tag. -
5 stars, even if I forgot to add the goat cheese! I didn't even realize it until the next morning when I opened the refrigerator and saw the cheese staring at me. So, if you want to make an even lighter version of this and skip the cheese, go right ahead - it's delish! -
very tasty and easy to fix. I chose to use cream cheese. I also added peppermint leaves and basil
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Tweaks
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Really tasty. I made a few modifications due to what I had on hand. Instead of rosemary I used a bit of marjoram and dill. I used green bell pepper and added one seeded and chopped jalepeno. I used feta instead of goat. I will try again with the goat cheese next time. Thanks for sharing. -
I've made a couple of modifications to "veganize" this recipe, turned out great! Substituted Avocado for the cheese and olive oil as a healthier alternative to the Canola. Also added a tiny splash of balsamic! Heaven! (another little tip, we grilled the veggies including the corn, adds great flavour!)
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I substituted half a pound of Jimmy Dean sausage for the peppers and used sour cream instead of goat cheese. It probably didn't resemble the original recipe very much, but it was still good!
RECIPE SUBMITTED BY
Jujubegirl
United States
Just a hungry girl in a hungry world. Cooking up trouble and yum. I'm vegetarian, low-carb, and ready to eat. I'm not afraid to get a little crazy in the kitchen.
