But, simple does not have to mean boring. I had seen this Mexican recipe for zucchini with cheese a while back and thought I’d give it a try but, since zucchini is out of season, it was looking pretty sad at my grocery store. I liked the concept, though, so I came up with this creamy cheesy side dish that was scary simple to make while I was making chicken in the slow cooker the other day.
It only has a handful of ingredients and takes less than 15 minutes to make, including the prep time. When you read this, you will think “Wait? That’s it? It sounds so bland.” I honestly thought it would be, too. I even apologized ahead of time to the guys but… wow. Even though it’s simple, the flavor is delightful.
We’re even talking about adding some diced chicken to this and serving it over rice or potatoes and making it a whole meal next time. Granted, this isn’t the lowest fat way to serve vegetables but it sure is tasty!
- 1 Tbsp canola oil
- 2 ribs of celery, washed, dried, and diced
- 1 med red bell pepper, seeded, and diced
- 2 11oz cans corn, drained (3.5 cups)
- 1 15oz can low sodium diced tomatoes, drained
- ½ tsp salt
- 8oz Monterey Jack cheese, grated
- Heat the oil in a large nonstick skillet over med-high heat.
- Add the celery and red pepper and cook, stirring frequently until then start to soften, about 3-4 minutes.
- Stir in the corn and tomatoes and add the salt. Cook another 3 minutes then stir in the cheese. Cook, stirring once or twice, until the cheese is melted, about 1-2 minutes. Serve warm.