Recipe of the Week
Zucchini with green chilies
Courtesy of
Pat Ward

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2 lbs. zucchini, cubed into 1/2-inch thickness
1 large onion, diced
2 Tbsp. olive oil
1 6-oz. can of diced green chilies
salt and pepper to taste
1 lb. jack cheese, sliced in 1/4-inch thick slices


In a frying pan, cook the zucchini and onion in olive oil until most of the moisture has been cooked out of the zucchini. Pour off any excess liquid. Add the green chilies, salt and pepper and stir well. Use the slices of jack cheese to cover the squash, then cover the fry pan and let it sit until the cheese has melted, and serve.

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