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    You are in: Home / Recipes / Creamy Corned Zucchini and Peppers Recipe
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    Creamy Corned Zucchini and Peppers

    Creamy Corned Zucchini and Peppers. Photo by *Parsley*

    1/1 Photo of Creamy Corned Zucchini and Peppers

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Jujubegirl's Note:

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

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    Ingredients:

    Serves: 3

    Yield:

    serving

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 18, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2011

      45

      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!)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2011

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Creamy Corned Zucchini and Peppers

    Serving Size: 1 (261 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 313.9
     
    Calories from Fat 177
    56%
    Total Fat 19.7 g
    30%
    Saturated Fat 6.8 g
    34%
    Cholesterol 22.4 mg
    7%
    Sodium 349.1 mg
    14%
    Total Carbohydrate 28.1 g
    9%
    Dietary Fiber 4.4 g
    17%
    Sugars 9.3 g
    37%
    Protein 10.9 g
    21%

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