2 Tablespoons vegetable oil
1 onion; sliced
1 1/2 pound zucchini; sliced
4 ounces green chili peppers; diced
14 1/2 ounce can whole tomatoes; drain and reserve 1/4 cup liquid
1 teaspoon seasoned salt
3/4 teaspoon garlic powder
1 cup Monterey Jack; grated
Heat oil in large skillet.
Saute onion until tender.
Stir in zucchini, tomatoes, juice, peppers, and spices.
Bring to a boil, reduce heat and simmer, uncovered until zucchini is tender; 10 minutes.
Pour into a baking dish and top with cheese.
Bake, uncovered at 375 Degrees for 10 minutes.