Calabacitas Con Queso - Zucchini with Cheese


Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.

zucchini with cheese
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
6 servings


  • 1 ½ pounds zucchini, cut into bite sized pieces

  • 1 (15.25 ounce) can whole kernel corn

  • 1 medium onion, sliced

  • 1 medium green bell pepper, coarsely chopped

  • 1 medium tomato, coarsely chopped

  • 1 tablespoon vegetable oil

  • 2 teaspoons white sugar

  • 1 ½ pounds Monterey Jack cheese, cubed


  1. In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.

  2. Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Nutrition Facts (per serving)

540 Calories
38g Fat
23g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 540
% Daily Value *
Total Fat 38g 48%
Saturated Fat 22g 111%
Cholesterol 101mg 34%
Sodium 834mg 36%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 32g
Vitamin C 40mg 199%
Calcium 876mg 67%
Iron 2mg 11%
Potassium 596mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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