Zucchini Mexicana - cooking recipe

Ingredients

1 medium onion, slice thinly
1 tablespoon vegetable oil
1 1/2 lbs zucchini, thinly sliced
1 (14 1/2 ounce) can whole tomatoes, cutup, drained
2 tablespoons diced green chilies
1 teaspoon seasoning salt
3/4 teaspoon garlic powder, seasoned
1/2 teaspoon seasoned pepper
4 ounces monterey jack cheese, grated

Preparation

Saute onion in oil.
Add remaining ingredients except for the cheese.
Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes.
Place zucchini mixture into an 8-inch square baking dish and top with cheese.
Bake at 375 degrees for 10 minutes or until cheese melts.