Zucchini Mexican Style
Uncooked red onion(s)
1 medium, thinly sliced
2 medium, cut on a diagonal into thick matchsticks
1 piece(s), corn kernels removed (1/2 cup)
Canned green chili peppers
4½ oz, drained
Reduced-fat shredded Monterey Jack cheese
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the zucchini. Increase the heat to medium-high and cook, stirring frequently, until it begins to soften, about 4 minutes.
- Stir in the corn, chiles, and salt; cook, stirring occasionally, until heated through, about 3 minutes longer. Serve sprinkled with the Monterey Jack. Yields 2/3 cup zucchini mixture and 1 tablespoon cheese per serving.