ZUCCHINI WITH CHEESE AND GREEN CHILIES
This makes a wonderful lunch with a nice rough loaf of bread to serve on top of or dunk into. from Mexican, a healthy way with a favourite cusine. Serves 6 as a side dish - 3 as whole meal with bread
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large frypan.
- Add the onion, garlic and dried oregtano.
- Fry for 3 to 4 minutes, until onion is soft and translucent.
- Cut a cross in the base of each tomato.
- Place in a heatproof bowl and cover with boiling water.
- Leave in the water for 3 minutes, then lift out on a slotted spoon and plunge into a bowl of cold water, drain.
- The skins will have begun to peel back from the crosses.
- Remove the skins and cut the tomatoes in half and squeeze out the seeds, chop the flesh into strips.
- Top and tail the zucchini, then cut into 1/2 wide strips.
- Slice the strips into matchsticks.
- Stir the zucchini into the onion mixture and fry for 10 minutes, stirring occasionally, until just tender.
- Add the tomatoes and chopped jalapenos and cook for 2 to 3 minutes more.
- Add the cream cheese, reduce the heat to the lowest setting.
- As the cheese melts, stir gently to coat the zucchini.
- Season with salt and pepper to taste, pile into a heated dish and serve, garnished with fresh oregano if desired.
- If serving as a main dish, rustic bread makes a good accompaniment.
ZUCCHINI, CORN, AND GREEN CHILE SOUP
Number Of Ingredients 9
Steps:
- Prepare the chicken stock, if using homemade. Melt the butter in a 2-quart saucepan, and cook the onion over medium heat until softened, about 3 minutes. Add the broth, zucchini, corn, chopped chiles, cumin, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is tender, about to 6 to 8 minutes. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ZUCCHINI CHILE CASSEROLE
I have to be honest with you and tell you that I have not tried this yet but it caught my attention because it looks good. It came from a "Our Favorite Recipes" booklet that my daughter's 4-H club published as a fund raiser in 1997.
Provided by Pvt Amys Mom
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook zucchini in salted water just until tender, drain and cool.
- Beat eggs and mix all ingredients except butter and bread crumbs.
- Add zucchini.
- Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
- Top with crumbs and dot with butter.
- Bake uncovered at 325F for 30 minutes.
GREEN CHILE AND ZUCCHINI QUICHE
Recipe courtesy of Sara Moulton and Cooking Channel. This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it. Original recipe: http://www.cookingchanneltv.com/recipes/sara-moulton/green-chile-and-zucchini-quiche.html
Provided by Food.com
Categories Savory Pies
Time 1h20m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
- Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
- Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.
Nutrition Facts : Calories 337.6, Fat 25.5, SaturatedFat 13.8, Cholesterol 153.1, Sodium 402.5, Carbohydrate 9.8, Fiber 1, Sugar 3.6, Protein 17.9
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ZUCCHINI, CORN AND GREEN CHILE (CALABACITAS) RECIPE
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Servings 6-8Total Time 25 minsEstimated Reading Time 1 min
- Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.
- Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.
- Add the corn kernels and heat through, about 2 minutes. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste, then remove from heat and stir in the chopped cilantro. Serve hot.
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