Summer Vegetables in a Creamy Chile Cheese Sauce

Name: Summer Vegetables in a Creamy Chile Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice; Salt and pepper; 1 tablespoon olive oil; 1 large garlic clove, minced; 1 medium onion, finely chopped, about 1 cup; 1 large ripe tomato, chopped, about 7 ounces; 2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained; 2 poblano chiles, roasted, peeled, and finely chopped; 5 -ounce can evaporated skim milk; 1/2 pound low fat, not fat free, white Cheddar cheese, diced

Servings: persons

1
Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper.
2
Bring to a boil and simmer, covered, over medium heat for 2 minutes.
3
Set aside without draining.
4
Heat the oil in a large nonstick skillet over high heat until hot but not smoking.
5
Reduce the heat slightly and add the garlic and onion.
6
Cook, stirring until the onion is translucent, about 2 minutes.
7
Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes.
8
Stir in the corn and poblanos and simmer 5 minutes more.
9
Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil.
10
Reduce the heat to low, stir in the Cheddar, and cook just until it melts.
11
Serve immediately.
12
Per serving: calories - 270, protein - 18gm, fat - 8gm, cholesterol - 0mg

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice, Salt and pepper, 1 tablespoon olive oil, 1 large garlic clove, minced, and more.

Yes, Summer Vegetables in a Creamy Chile Cheese Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!