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zucchini with cheese and green chilies



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  • Carbohydrates: 274.6
  • Fats: 35.0
  • Dietary Fiber: 37.0
  • Minerals: 16.0
  • Proteins: 11.0
  • Vitamins: 44.0
  • Water: 4.0


  1. Heat oil in a large frypan
  2. Add the onion
  3. Garlic and dried oregtano
  4. Fry for 3 to 4 minutes
  5. Until onion is soft and translucent
  6. Cut a cross in the base of each tomato
  7. Place in a heatproof bowl and cover with boiling water
  8. Leave in the water for 3 minutes
  9. Then lift out on a slotted spoon and plunge into a bowl of cold water
  10. Drain
  11. The skins will have begun to peel back from the crosses
  12. Remove the skins and cut the tomatoes in half and squeeze out the seeds
  13. Chop the flesh into strips
  14. Top and tail the zucchini
  15. Then cut into 1 / 2 wide strips
  16. Slice the strips into matchsticks
  17. Stir the zucchini into the onion mixture and fry for 10 minutes
  18. Stirring occasionally
  19. Until just tender
  20. Add the tomatoes and chopped jalapenos and cook for 2 to 3 minutes more
  21. Add the cream cheese
  22. Reduce the heat to the lowest setting
  23. As the cheese melts
  24. Stir gently to coat the zucchini
  25. Season with salt and pepper to taste
  26. Pile into a heated dish and serve
  27. Garnished with fresh oregano if desired
  28. If serving as a main dish
  29. Rustic bread makes a good accompaniment

Step 16

Total Time in Minute 40

Ingredients Count 10

cooking zucchini with cheese and green chilies

See More Relate Photo


Vegetable oil


Garlic cloves

Dried oregano


Pickled jalapeno pepper


Cream cheese

Salt & fresh ground pepper

Oregano sprig

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