I did make some additions to this so I suppose I can't really rate it fairly - but it turned out awesome so I'll share what I did. I sauteed the onion first and when it was translucent I removed it from the pan and set aside. I then sauteed all of the other veggies (doubling the tomato) until they were a little more than crisp tender. I then added some cooked chicken breast (about a pound) and the cooked onion in with the veggies and cooked a couple of minutes until heated through. I then added about a cup of shredded queso cheese stirred and then put a second cup over the top covered and let the cheese melt. I served with flour tortillas and Mexican rice. It was really good.
WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes with the lid on. Then shut off the heat and let rest about 30 minutes. As we transfered the zucchini to the serving dish we slowly sprinkled in the cheese in layers and stirred as we went. Out of a 1 pound bag we used MAYBE 1/3rd of it. It was cheese enough to hold the various veggies together without being overwhelming and making a huge mess. (Also cut a ton of calories out of it) Definately will make again.
At first I was going to rate this recipe 3 stars. I had to add A LOT of spices before it tasted less bland and I was even tempted to add bacon! Which means something because I'm not one of those "let's add bacon to everthing" cook... Then I checked the amount of cheese and noticed I had used only a third of the recommended amount! I guess with 1.5 lb of cheese it won't be bland anymore. However we really enjoyed the dish and I'm probably making it again soon. With less cheese and more spices it's healthier and you can afford it several times a month!
Pablano instead of bell pepper. Olive Oil instead of vegetable. Eighty-Six the sugar and use cheese to suit your taste. IMHO non-fat cheese doesn't melt or blend at all and low fat cheese just doesn't give the same mouth feel. It's worth the extra fat and calories (to me) to use real MJ cheese or pepper jack. If you're not vegan or opting for a vegetarian meal throw some leftover pork or chicken or even beef in it to round it out to a full meal with tortillas.
This was really good!! I normally like a lot of seasonings but this was perfect as is. The combination of vegetables works well. I skipped the cheese and served it as a side dish to enchiladas and mexican rice. My husband who doesn't like zucchini thought it was really good too!
Very good. I use fresh corn and butter instead of the vegetable oil. Also I omit the sugar and use about 1/2 pound of sliced cheddar cheese. I use 1 diced jalapeno chile instead of the bell pepper to give it more of a kick. Make sure you let the cheese completely melt before serving.
My mom makes her calabasa similar to this she add mozzerella or munster cheese.Instead of bell peppers she chops 1/2 of a jalapeno and adds a 1/2 cup of cream cheese.This one was still good but i love moms.
This was just okay definately needs some spices. I added garlic a chipolte chile in adobo and green onions and it still seemed a bit bland. Left out the sugar didn't add as much cheese. May be okay with some tweaking.
I cut the cheese in half and added basic spices salt & garlic. It was OK.
