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“Great side dish with a bit of Mexican taste. Goes wonderfully with grilled steaks or chicken.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 medium zucchini, cut into 1/4-inch slices
  • 0.5 (7 ounce) jar roasted red peppers, strips drained
  • 2 tablespoons water
  • 12 teaspoon ground cumin
  • 18 teaspoon dalt and pepper (or to taste)
  • mexican white cheese, crumbled or chopped (such as queso fresco)

Directions

  1. Heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 5 to 8 minutes or until tender.
  2. Stir in zucchini, roasted pepper, water, and cumin. Reduce heat; simmer, covered, for 3 to 5 minutes or until zucchini is crisp-tender. Add salt and pepper to taste.
  3. Transfer mixture to a serving bowl; top with cheese.

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