Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | MEDIUM ONION, SLICE THINLY |
| 1 tablespoon | VEGETABLE OIL |
| 1½ pounds | ZUCCHINI, THINLY SLICED |
| 14½ ounce | WHOLE TOMATOES, CUTUP, DRAIN |
| 2 tablespoons | DICED GREEN CHILES |
| 1 teaspoon | SEASONED SALT |
| ¾ teaspoon | GARLIC POWDER, SEASONED |
| ½ teaspoon | SEASONED PEPPER |
| 4 ounces | 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.