Cheesy Cilantro and Chili Zucchini

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: 40 mins
• Serves: 2

Ingredients

• 2  small zucchini, sliced about 1/4 inch thick
• 2  ripe plum tomatoes, seeded and chopped
• 1⁄2 small onion, finely chopped
• 4  tablespoons  chopped fresh cilantro
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1  clove garlic, minced
• 1  large  jalapeno pepper, minced (more or less to suit your taste)
• 1⁄2 cup white wine
• 1⁄2 cup water
• 1⁄4 cup  sliced black olives or 1⁄4 cup green olives
• 1  cup  shredded monterey jack cheese
•  salt and black pepper (keep in mind the green olives will make it plenty salty)

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.