Zucchini and Chicken with Cheese

May 25th, 2006 · No Comments · 947 views

Prep Time:
20 Minutes
Cook Time:
40 Minutes
Servings:
6

Nutrition Info

Servings Per Recipe: 6

Amount Per Serving

Calories: 622

Total Fat: 39g

Total Carbs: 23g

Protein: 49g

When I was a kid I remember having Zucchini Casserole. I haven’t found that recipe, but I saw this one on AllRecipe.com that has Zucchini, and sounded good. They specified it as a side dish for a Mexican meal. I was looking more for a main dish, so I added chicken to it. It turned out great, so good I ate it all in two meals (not doing so good controlling my portions these days!). When I make it again, I’m going to change it a bit. I’ll reduce the Zucchini and cheese to 1 lb each. I’ll cook the vegetables a little less, so they are a little firmer. Then, after mixing in the first half of the cheese, I’d put everything into a casserole dish, put the rest of the cheese on top, and bake for a bit (I’m guessing 20 minutes at 350 degrees). This will make it a bit more like a casserole, and a little firmer than I had this time.

INGREDIENTS:

1 lb chicken breast, cubed
1 1/2 lb zucchini, cut into bite sized pieces
1 (15.25 oz) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tbsp Olive Oil
2 tsp white sugar
1 1/2 lb Monterey Jack Cheese, cubed

DIRECTIONS:

In a large sauce pan, add the olive oil, and cook the cubed chicken over medium-high heat.
Add the zucchini, corn, onion, green pepper, and tomato and cook over medium heat until tender.
Gently stir in the sugar. Add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese. Cover and continue cooking until melted.