Zucchini And Green Chili Casserole
|Onion||1⁄4 Cup (4 tbs)|
|Canned green chilies||1⁄4 Cup (4 tbs)|
|Monterey jack cheese/Cheddar cheese||1 Cup (16 tbs)|
Wash and slice zucchini 1/2 inch thick. Place in saucepan with onion, salt, and enough water to barely cover. Cook until just tender (about 5 minutes); drain well and transfer to casserole. Sprinkle with pepper and green chilies; dot with butter. Layer tomato slices over chilies, and top with cheese. Heat in oven until cheese is melted and bubbly, 10 to 15 minutes.