Creamy Corned Zucchini and Peppers
Make and share this Creamy Corned Zucchini and Peppers recipe from Food.com.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1/4 teaspoon ground pepper
- 1 red bell pepper
- 1/2 white onion
- 1 zucchini (large)
- 2 cups corn (fresh canned, or thawed from frozen)
- 2 tablespoons canola oil (i use homemade jalapeno-infused, giv
- 3 ounces goat cheese (soft or cream cheese could be substituted though goat is better)
- Carbohydrate 13.2639032291667 g
- Cholesterol 0 mg
- Fat 0.608397708333333 g
- Fiber 4.04300718514125 g
- Protein 1.9067209375 g
- Saturated Fat 0.144775958333333 g
- Serving Size 1 1 serving, 3 serving(s) (261g)
- Sodium 8.72620833333333 mg
- Sugar 9.22089604402542 g
- Trans Fat 0.284992208333333 g
- Calories 64 calories
[ { "@type": "HowToStep", "text": "Clean and small dice zucchini, onion, and pepper." }, { "@type": "HowToStep", "text": "Heat oil in skillet." }, { "@type": "HowToStep", "text": "Add onion, cook until onions are clear but not browned." }, { "@type": "HowToStep", "text": "Add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness." }, { "@type": "HowToStep", "text": "Add goat cheese, stir until the cheese it melted and evenly distributed." } ]
