Thursday, August 8, 2013

Zucchini with Cheese and Green Chilies

Zucchini with cheese and green chilies

2 Tbs vegetable oi
1/2 onion, thinly sliced
2 garlic cloves, crushed
1 tsp dried oregano
2 tomatoes
1/3 cup picked jalapeno chili slices, chopped
1 1/4 lbs zucchini
1/2 cup cream cheese, cubed
salt and pepper
fresh oregano sprigs to garnish

Heat the oil and add onion, garlic and dried oregano.  Saute for 3-4 min, until the onion is soft and translucent.  Cut a cross in the bottom of each tomato.  Place in heatproof bowl and cover with boiling water.  Leave for about three minutes, then lift out on a slotted spoon and plunge into a bowl of cold water.  Drain.  The skins will have begun to peel back from the crosses.  Remove skins and cut tomatoes in half and squeeze out seeds.  Chop the flesh into strips.  Trim zucchini then cut lengthwise into 1/2 inch wide strips.  Slice strips into matchsticks.  Stir zucchini into the onion mixture and fry for 10 min., stirring occasionally, until just tender.  Add the tomatoes and chopped jalapenos and cook for 2-3 min.  Add cream cheese.  Reduce heat to the lowest setting.  As the cheese melts, stir gently to coat the zucchini.  Season with salt and pepper, pile into a heated dish and serve.  Garnish with oregano.

From the cookbook Mexican: Healthy Ways with a Favorite Cuisine by Jane Milton

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