Cecil’s Cheesy Zucchini

When I was young, my aunt used to make this zucchini dish that none of us kids would touch.  I don’t really know why…other than it was a vegetable and we were kids.  But then one day we tried it and everything changed!  I remember she used to make it in the same cast iron medium sized saucepan that I still use for so many things today, but once the whole family started eating it she had to make it in her stock pot!  I’m calling this recipe Cecil’s Cheesy Zucchini in honor of my aunt.  She was the most amazing cook I’ve ever known and I miss her.

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If it weren’t for the cheese, this recipe would be a zero point recipe on WW, but the cheese just adds a deliciousness that I won’t sacrifice so it ends up being one point on my Personal Points Program...which still makes it a great side dish for the me!  And you may choose to skip the cheese and make it zero points…but I wouldn’t.  🙂 

Here’s what you’ll need:

You’ll need a large saucepan with a lid, like this…

and…

7 – medium to large zucchini

3 – roma tomatoes

1 – medium sweet onion

2 – tbsp chicken bouillon

2 – oz shredded cheddar or colby cheese

 

Here’s what you’ll do:

• The vegetables should be in big chunks so slice each zucchini lengthwise in half and then cut those halves in half to make quarters.  Then dice them up.
• Dice up the tomatoes and onions.  I personally don’t like big chunks of onions so I dice them pretty small.
• Place half the onions, tomatoes and zucchini in a large saucepan.
• Sprinks a tbsp of chicken bouillon on top of the vegetables.
• Add the rest of the vegetables in the saucepan.
• Sprinkle the second tbsp of chicken bouillon over the vegetables and give them a quick toss.

• Place the lid on the saucepan and cook on medium low (setting of 4 on most electric stoves)
  • (No need to add water to the pot.  The liquid from the zucchini and tomatoes are plenty.)
• After about 20 minutes, toss again and continue to cook with the lid on.
• Bring to a boil and cook until the onions are tender — about another 20 minutes.
• Remove from heat and drain.  
• Once it’s drained, add the grated cheese and put the lid back on.  The heat from the pan and veggies will melt the cheese.
• Once it’s melted, serve!

The picture below is 4 oz of cheese, and although I doubt anyone has ever heard me say, “that’s too much cheese”, it was more cheese than was needed for a WW friendly recipe so recently I reduced the cheese to 2 oz.

Speaking of WW friendly, here are a few more recipes you might have missed!  Arizona Burrito Bowls, Chicken Fried Rice, Arizona Burrito Bowls, Porcupine Meatballs

I hope you enjoy Cecil’s Cheesy Zucchini.  Let me know how you like it.

Happy tinkering,

Susan