Zucchini With Cheese and Green Chilies

This makes a wonderful lunch with a nice rough loaf of bread to serve on top of or dunk into. from Mexican, a healthy way with a favourite cusine. Serves 6 as a side dish - 3 as whole meal with bread

• Ready In: 40 mins
• Serves: 3-6

Ingredients

• 2  tablespoons  vegetable oil
• 1⁄2 onion, thinly sliced
• 2  garlic cloves, smashed
• 1  teaspoon dried oregano
• 2  tomatoes
• 1⁄3 cup  drained  pickled jalapeno pepper, chilli slices chopped
• 1 1⁄4 lbs zucchini
• 1⁄2 cup cream cheese, cubed (i used light)
•  salt & fresh ground pepper
•  fresh oregano sprig, if desired (to garnish)

Directions

1. Heat oil in a large frypan.
2. Add the onion, garlic and dried oregtano.
3. Fry for 3 to 4 minutes, until onion is soft and translucent.
4. Cut a cross in the base of each tomato.
5. Place in a heatproof bowl and cover with boiling water.
6. Leave in the water for 3 minutes, then lift out on a slotted spoon and plunge into a bowl of cold water, drain.
7. The skins will have begun to peel back from the crosses.
8. Remove the skins and cut the tomatoes in half and squeeze out the seeds, chop the flesh into strips.
9. Top and tail the zucchini, then cut into 1/2 wide strips.
10. Slice the strips into matchsticks.
11. Stir the zucchini into the onion mixture and fry for 10 minutes, stirring occasionally, until just tender.
12. Add the tomatoes and chopped jalapenos and cook for 2 to 3 minutes more.
13. Add the cream cheese, reduce the heat to the lowest setting.
14. As the cheese melts, stir gently to coat the zucchini.
15. Season with salt and pepper to taste, pile into a heated dish and serve, garnished with fresh oregano if desired.
16. If serving as a main dish, rustic bread makes a good accompaniment.