Zucchini with Jalapeno Monterey Jack
Elevate your weeknight side dishes with this irresistible Zucchini with Jalapeño Monterey Jack recipe, a celebration of vibrant flavors and creamy indulgence. Tender zucchini rounds are expertly sautéed in garlic-infused olive oil and seasoned with a pinch of spice from red pepper flakes, then crowned with a decadent layer of melted jalapeño Monterey Jack cheese. This quick and easy dish, ready in just 25 minutes, is perfect for spicing up any meal while staying low-carb and veggie-forward. Add a sprinkle of fresh parsley or cilantro for a pop of color and zesty finish. Whether you’re serving it alongside grilled chicken or fish, or as a standalone vegetarian delicacy, this cheesy zucchini dish is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium zucchini
- 1 cup jalapeno Monterey Jack cheese
- 2 tablespoons olive oil
- 2 garlic cloves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
Wash and dry the zucchinis. Trim the ends and slice them into thin rounds, about 1/4-inch thick.
Grate the jalapeno Monterey Jack cheese and set it aside.
Peel and finely mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini slices to the skillet and toss to coat them evenly in the garlic-infused oil.
Sprinkle the salt, black pepper, and crushed red pepper flakes over the zucchini. Stir well to distribute the seasoning.
Cook the zucchini for 6-8 minutes, stirring occasionally, until they are tender but still slightly crisp. Avoid overcooking, as the zucchini can become mushy.
Reduce the heat to low and evenly sprinkle the grated jalapeno Monterey Jack cheese over the zucchini.
Cover the skillet with a lid and let it cook for 2-3 minutes, or until the cheese is fully melted and bubbly.
Remove the skillet from the heat. If desired, sprinkle with chopped parsley or cilantro for a fresh finishing touch.
Serve the zucchini hot as a side dish, and enjoy!
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 7503 mg | 326% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 40.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 964 mg | 74% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
