Serves: 4
Total Calories: 120
1. In a medium skillet, melt the butter with the oil until hot. Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes. Add the zucchini, cumin, oregano, salt and pepper. Cook until the zucchini is crisp tender, about 3 minutes.
2. Transfer the vegetables to an ovenproof casserole dish. Scatter the cheese over the top, and run under a preheated broiler until the cheese melts, 2 to 3 minutes. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini with Onions and Cheese recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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