Creamy Corned Zucchini and Peppers | Recipe Finder

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3servings
15minutes
313calories

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Creamy Corned Zucchini and Peppers

Source: www.food.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	A, B₂, B₃, B₉, B₁₂, C, E, P
Minerals	Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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)

Instructions Jump to Ingredients ↑

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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