1 tbsp. olive oil
1 large onion, chopped
3 medium zucchini, 1/4 inch slices
1 large roasted red sweet pepper (cut in thin strips)*
2 tbsp. water
1/2 tsp. cumin
1/8 tsp. salt and pepper (or to taste)
2 tbsp. Crumbled or chopped Mexican white cheese, such as queso fresco or farmer cheese

Heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 5 to 8 minutes or until tender. 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. Transfer mixture to a serving bowl; top with cheese.

Yield: 6 side-dish servings.

*Note: To roast sweet peppers, rub with cooking oil.

Bake in a 425°F oven for 20 minutes or until skins char, turning once. Wrap in foil; let stand until cooled. Peel and seed.