Ingredients:
1. 1 tsp. ground cinnamon
2. 1 tsp. ground cumin
3. 1/4 cup Zesty Italian Dressing
4. 2 medium zucchini, cut into 1-inch-thick slices (about 3 cups)
5. 2 small yellow squash, cut into 1-inch-thick slices (about 2 cups)
6. 1 medium onion, chopped
7. 2 cans (4 oz. each) chopped green chilies, drained
8. 1 cup Shredded Monterey Jack Cheese
9. 2 Tbsp. chopped cilantro
Method: COMBINE cinnamon and cumin in large skillet; cook on medium heat 2 min. or until lightly toasted, stirring frequently. ADD dressing, zucchini, yellow squash and onions; mix well. Cook 5 min., stirring occasionally. Reduce heat to medium-low. STIR in chilies; cover. Simmer 10 min.; stir. Sprinkle with the cheese and cilantro. Cooking Know-How Toasting the cinnamon and cumin helps to intensify their flavors.
Makes: 8 servings, about 2/3 cup each
Nutrition (per serving):
Calories 100
Total fat 6g
Saturated fat 3g
Cholesterol 15mg
Sodium 270mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 3g
Protein 4g
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