Mexican Zucchini
From Mexican Cookery by Ortiz.
Ingredients
- 2 medium or large zucchini
- 1 medium onion, minced
- 1 clove garlic, minced
- 2 tomatoes or a 14 ounce can of tomatoes, drained and chopped finely
- 1/2-1 green chili, minced
- Salt and pepper
- Monterey Jack cheese
- Olive oil
Directions
Chop the zucchini into 1/2 inch pieces. Grate enough cheese to
sprinkle over your pan. Heat the oven to broil. Saut\'e the onion and
garlic in olive oil until browned. Use a pan that can go into the oven,
if possible. Add the green chili, tomatoes, zucchini, and salt and
pepper. Cook until the zucchini is done, about 10 to 15 minutes. (I
don't know what the recipe said, but I cook it covered until the last
part and uncover it to boil away some of the liquid.)
If you are not using an oven-proof pan, transfer the zucchini mixture
to an ovenproof baking dish. Sprinkle with cheese and put under
broiler for a very few minutes, just until the cheese is melted (and a
little browned if you like that).
Serves 4.
Jim Plank
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