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Ingredients45 m servings 471
Original recipe yields 10 servings
- Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
- Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.
Per Serving: 471 calories; 39.4 15.9 16.9 139 373 Full nutrition
ReviewsRead all reviews 2
I added Summer Squash and Baby Swiss Cheese as well as Havarti. I love cheese. I liked it better after a reheat with added celery salt and Hatch chilli/pepper sauce. I usually don't use measur...