Ingredients and Weight: * Zucchini, 2 pounds, sliced * Onion, 1 cup, chopped * Garlic, 2 cloves, minced * Bell pepper, 1/2 cup, chopped * Green chiles (canned), 1/4 cup * Corn kernels (frozen or canned), 1 cup * Diced tomatoes (canned), 14 ounces * Queso Oaxaco cheese, 1 pound, shredded * Salt and black pepper, to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. In a large skillet, heat some oil over medium-high heat. 2. Add the zucchini, onion, garlic, bell pepper, green chiles, and corn. Sauté until softened, about 5 minutes. 3. Stir in the tomatoes, queso Oaxaca cheese, salt, and pepper. Bring to a simmer and cook until the cheese melts and the mixture thickens slightly, about 15 minutes.
Nutritional Information: * Calories: 200 per serving * Protein: 10 grams per serving * Carbohydrates: 25 grams per serving * Fat: 10 grams per serving
Dish Characteristics: * A flavorful and cheesy side dish * Made with fresh and readily available ingredients * Ideal for pairing with grilled meats or fish
User Comments: * "This dish is a hit at summer gatherings!" * "The combination of zucchini and cheese is perfect." * "It's quick and easy to make, even for beginners." * "I like to add a touch of cumin for extra flavor." * "It's a great way to use up leftover zucchini."
Special Precautions and Tips: * If you can't find queso Oaxaca, you can substitute with Monterey Jack cheese. * To make the dish vegetarian, omit the green chiles. * Serve immediately or reheat gently when ready to serve.