Zucchini Mexicana - cooking recipe

Ingredients

1 medium onion, thinly sliced
1 Tbsp. vegetable oil
1 1/2 lb. zucchini, thinly sliced
1 (14 1/2 oz.) can whole peeled tomatoes, drained and cut up
2 Tbsp. diced green chiles
1 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. seasoned pepper
1 c. (4 oz.) Monterey Jack cheese

Preparation

In medium skillet, saute onion in oil.
Add remaining ingredients, except cheese.
Bring to a boil; reduce heat and simmer, uncovered, 5 to 10 minutes.
Place zucchini mixture in an 8-inch square baking dish; top with cheese.
Bake, uncovered, in a 375\u00b0 oven for 10 minutes, or until cheese melts.
Makes 6 to 8 servings.