Zucchini and Peppers

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Zucchini and Peppers

Start to Finish: 20 minutes

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

Salt and pepper to taste

2 tablespoons crumbled or chopped Mexican white cheese, such as queso fresco

or farmer cheese

Heat oil in a large skillet over medium-high heat. Cook onion in hot oil for

5 to 8 minutes or until tender.

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 servings.

*Note: To roast sweet peppers, rub with cooking oil; place in a shallow

baking pan. 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.

Nutritional Information: calories: 52, total fat: 3g, saturated fat: 0g,

cholesterol: 1mg, sodium: 92mg, carbohydrate: 6g, fiber: 2g,

Diabetic Exchange: vegetables: 1

fat: .5