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Zucchini Cheese Melt

This vegetarian meal is easy to prepare and inexpensive to make. It can be cooked within 20 minutes and served over rice, corn bread, mashed potatoes or it can stand by itself. A great option for a chilly winter evening.



3 tbsp Olive Oil
1 Medium Yellow Onion, chopped
3 Garlic Cloves, minced
1 1/2 mushrooms, quartered
3 large zucchini, sliced
1 Tbsp Soy Sauce
2 Tbsp Oregeno
1 12 oz jar of tomato sauce
1 Tbsp balsamic vinegar pepper


Warm oil in large saute pan on medium. Add minced garlic, onions, and mushrooms. Add garlic powder and stir all ingredients. Add sliced or chopped zuchini and tomato sauce to pan along with 2 Tbsp Oregeno sprinkled evenly, and 1 tsp of pepper. Stir ingredients until zuchinni is evenly coated. Cover plan and cook for 3-4 minutes, stirring periodically to prevent 'sticking'. When Zucchini is tender, add soy sauce, balsamic vinegar and pepper to pan and stir. When you are ready to serve, place 4 oz of cheese on top of mixture and cover pot until cheese melts. Then serve over rice, corn bread, or mashed potatoes. Or enjoy it with some crusty bread. I add peanuts to my plate of food just before eating, for "crunch", but not while it is cooking, as peanuts will get soggy. Great for a winter evening. Cooking time is about 20 minutes.

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Nutritional Information
Per Serving

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