Title: Zucchini Mexicana
Categories: Vegetable
Yield: 6 Servings
| 1 | | MEDIUM ONION, SLICE THINLY |
| 1 | tb | VEGETABLE OIL |
| 1 1/2 | lb | ZUCCHINI, THINLY SLICED |
| 14 1/2 | oz | WHOLE TOMATOES, CUTUP, DRAIN |
| 2 | tb | DICED GREEN CHILES |
| 1 | ts | SEASONED SALT |
| 3/4 | ts | GARLIC POWDER, SEASONED |
| 1/2 | ts | SEASONED PEPPER |
| 4 | oz | MONTEREY JACK CHEESE, GRATED |
SAUTE ONION IN OIL, ADD REMAINING INGREDIENTS EXCEPT FOR THE CHEESE. BRING
TO A BOIL, REDUCE HEAT AND SIMMER, UNCOVERED, FOR 5 TO 10 MINUTES. PLACE
ZUCCHINI MIXTURE INTO AN 8" SQUARE BAKING DISH AND TOP WITH CHEESE. BAKE AT
375 DEG F. FOR 10 MINUTES OR UNTIL CHEESE MELTS. SERVE AS A SIDE DISH WITH
OTHER MEXICAN SPECIALTIES.