Ingredients for Picante Cream Cheese Zucchini
- 4 ounces cream cheese
- 1 teaspoon chicken broth granules
- 2 medium zucchini
- 1 poblano pepper
- 1 (14.5 ounce) can diced tomatoes
- 3/4 medium onion
- 3 cloves garlic
- 2 tablespoons cooking oil
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How to Make Picante Cream Cheese Zucchini
- Blend 1 (14.5 ounce) can of diced tomatoes, 1/2 medium onion (chopped), 2 cloves garlic, and 1 teaspoon chicken broth granules until smooth.
- Strain the blended mixture through a fine-mesh sieve to remove the tomato skins.
- Heat 1 tablespoon of cooking oil in a medium saucepan over medium heat. Add the strained tomato mixture and simmer until slightly thickened, about 5-7 minutes.
- While the sauce simmers, heat 1 tablespoon of cooking oil in a separate skillet over medium heat. Add 2 medium zucchini (sliced) and sauté until translucent and tender, about 5-7 minutes.
- Add 1 poblano pepper (finely chopped) to the zucchini and cook for another 2 minutes.
- In a blender, combine the following: 4 ounces cream cheese (softened), 1/4 cup of the cooked tomato sauce (reserved from step 3), 1/4 medium onion (chopped), and 1 clove garlic.
- Blend until smooth and creamy.
- Pour the cream cheese sauce over the zucchini and poblano mixture in the skillet.
- Simmer for 5 minutes, allowing the flavors to meld.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
58g
Fat
58g
Carbs
9g
