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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe


Amount Ingredient
3 tablespoons butter
1 cup onion, chopped
3 teaspoons garlic, minced
2 1/2 cups yellow squash, diced
2 1/2 cups zucchini squash, diced
1 cup (1 bunch) green onions, thinly sliced
1/2 cup mild green chili, toasted, peeled and chopped
1/2 cup hot green chili, roasted, peeled and chopped
2 cups fresh corn kernels, roast 1 cup
  salt to taste
4 medium tomatoes
1 cup heavy cream
2 cups Monterey Jack cheese, shredded

Heat the butter in a large skillet. Sauté the onion until softened, about 4 minutes. Add the garlic and sauté two minutes. Add the squash and zucchini and sauté for about 5 minutes, until softened. Add the green onion and green chili and sauté for 3 minutes. Add salt to taste. In a blender, pulse together 1 cup fresh corn and tomatoes in the cream. Pour the skillet contents in a large roasting pan and add the blender ingredients. Stir in the cheese, and mix all ingredients gently. Bake at 325 degrees F for 45 minutes until bubbly.

12 servings

Nutritional Value Per Serving
Calories 229, Calories From Fat 144, Total Fat 16g, Saturated Fat 10g, Trans Fatty Acid 0, Cholesterol 51mg, Total Carbohydrates 16g, Protein 7g, Omega 3 Fatty Acid 0.13g

Look for "Fresh from Florida" ingredients at your grocery store.

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