Friday, May 14, 2010

Zucchini con Queso

Though Hubby has been following a low carb/carbless diet, he still likes to indulge, once or twice a month. Cinco de Mayo, was the perfect opportunity, since I knew he loves enchiladas. But every time I make enchiladas, I end up serving them with spanish rice and we never really eat the rice. I wanted to make a side dish that Hubby could enjoy if there was leftovers, without being too worried about his diet. I remembered my friend MM, over at MS. enplace, had posted a zucchini recipe on CFYF. I did a quick search, found it and knew it would be a hit for us. I mean zucchini in a cheese sauce..... how can that go wrong?? I just have to say it was wonderful! I kept the veggies tender crisp and had to substitute Cheddar and Swiss, since I had forgotten to buy Jack cheese at the store. Even with the substitution it was great. The crunchy zucchini and peppers, the soft tomatoes; all covered in ooey gooey cheesy goodness. Queenie loved the zucchini while Mr.B wasn't too fond of the whole thing. Lately his opinion does not count, since he seems to be rejecting even his favorite foods.....


Zucchini con Queso
Submitted by MM


2 tbsp butter
2 tbsp extra virgin olive oil
2 pounds (about 5 c) zucchini, cut in fat matchsticks
1 small onion, cut into thin strips
1 garlic clove, minced
1 large bell pepper (any color), cut into thin strips
2 small Roma tomatoes, cut into strips
1/2 tsp oregano
1/2 tsp salt


1 tbsp butter
1 tbsp extra virgin olive oil
1 garlic clove, minced
10 oz evaporated milk
1/4 cup crema (I used sour cream)
4 oz Pepper Jack cheese, grated

In a large skillet, melt the butter and olive oil together over medium heat. Add the zucchini, onion, and bell pepper. Saute for 5-7 minutes, until wilted. Add the garlic, tomato, and seasonings and cook for about 15 minutes, until vegetables are very tender.

While vegetables cook, make the cheese sauce. Melt butter and olive oil together in a saucepan over medium heat. Add the garlic and saute briefly. Add the milk and crema and heat through. Stir in the grated cheese, cover the pot, and remove pot from heat. Stir again in intervals. Keep the sauce warm.
When vegetables are done, add cheese sauce to them and combine well. Serve immediately.

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