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Zucchini and Peppers




Source of Recipe


msn


List of Ingredients




1 tablespoon olive oil
1 large onion, chopped
3 medium zucchini, cut into 1/4-inch slices
1 large roasted red sweet pepper*, cut into thin strips or 1/2 of a 7-ounce jar roasted red pepper strips, drained
2 tablespoons water
1/2 teaspoon ground cumin
1/8 teaspoon dalt and pepper (or to taste)
2 tablespoons crumbled or chopped Mexican white cheese, such as queso fresco or farmer cheese


Recipe



1. Heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 5 to 8 minutes or until tender.


2. Stir in zucchini, roasted pepper, water, and cumin. Reduce heat; simmer, covered, for 3 to 5 minutes or until zucchini is crisp-tender. Add salt and pepper to taste. Transfer mixture to a serving bowl; top with cheese. Makes 6 side-dish servings.


*Note: To roast sweet peppers, rub with cooking oil. Bake in a 425 degree F oven for 20 minutes or until skins char, turning once. Wrap in foil; let stand until cooled. Peel and seed.