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Cheesy Cilantro and Chili Zucchini

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“This is an excellent light vegetarian lunch, or a good side to grilled chicken or steaks. I load it up with cilantro and sometimes use green olives in place of the black; add enough jalapenos to suit your tongue. And, it's equally delicious with yellow summer squash. This serves 2 as a light lunch; 3-4 as a side dish.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, combine zucchini slices, tomato, onion, cilantro, parsley, garlic, chili peppers, wine and water.
  2. Mix well; cook over medium heat for about 15 minutes- don't let zucchini get mushy (and keep an eye on it; the liquid cooks down and the pan can go dry).
  3. Stir in the olives and cheese, salt and pepper to taste.
  4. Continue stirring over low heat briefly just until cheese melts.
  5. Serve immediately.

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