Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 tablespoon butter
- •2 cloves garlic, minced
- •½ green bell pepper, diced
- •1 small sweet onion, diced
- •2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
- •¼ teaspoon salt
- •⅛ teaspoon ground black pepper
- •⅓ cup half and half
- •1 cup corn kernels
- •½ cup shredded Monterey Jack cheese
Instructions
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 148
- Carbohydrate: 10g
- Fat: 11g
- Fiber: 2g
- Protein: 4g
- Sugar: 2g
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