Creamy Corned Zucchini and Peppers

Total Time
15mins
Prep 5 mins
Cook 10 mins

A really nice recipe for summer ingredients. Very healthy, very satisfying. And easy!

Ingredients Nutrition

Directions

  1. Clean and small dice zucchini, onion, and pepper.
  2. Heat oil in skillet.
  3. Add onion, cook until onions are clear but not browned.
  4. Add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness.
  5. Add goat cheese, stir until the cheese it melted and evenly distributed.
Most Helpful

5 5

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!

4 5

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!)

4 5

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.