2 c Zucchini (3 md); up to 3 c,
- sliced 1/2"
1/4 c Onion; chopped
1/2 ts Salt
Pepper
Butter
1/4 c Canned diced green chiles
1 c Monterey Jack cheese; grated
Wash & slice zucchini 1/2". Place in saucepan with chopped onion. Add
salt and enough water to cook until just tender. Drain well & season
with pepper and butter. Transfer squash to 1-1/2 qt casserole dish.
Sprinkle with diced green chiles. Top with grated Monterey Jack
cheese. Place in 350?F oven & heat until cheese is melted & bubbly.
Recipe by Oregon State University Extension Service, 1979
