Recipe: Zesty Zucchini Skillet (using picante sauce)

ZESTY ZUCCHINI SKILLET

"For a fast and flavorful side dish that goes great with a variety of main dishes, give this recipe a try. It's cinch to stir together using one skillet. Ground cumin and picante sauce add a nice zip."

4 cups chopped zucchini
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/3 cup picante sauce
1 medium tomato, peeled, seeded and chopped
1/2 cup shredded Monterey Jack cheese

In a large skillet, saute the zucchini, onion and garlic in oil for 2 minutes.

Add cumin, oregano and salt. Stir in picante sauce; cook and stir for 5-7 minutes or until vegetables are crisp-tender.

Add tomato; cook for 1-2 minutes or until heated through.

Remove from the heat; sprinkle with cheese.

Makes 4 servings
Source: JoseAnn Engle - Spanish Fork, Utah in The Best of Country Cooking, 2002