Zucchini and Roasted Peppers

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 medium zucchini, cut into 1/4-inch slices
• 0.5 (7 ounce) jar roasted red peppers, strips drained
• 2 tablespoons water
• 12 teaspoon ground cumin
• 18 teaspoon dalt and pepper (or to taste)
• mexican white cheese, crumbled or chopped (such as queso fresco)

1. Heat oil in a large skillet over medium-high heat.
2. Cook onion in hot oil for 5 to 8 minutes or until tender.
3. Stir in zucchini, roasted pepper, water, and cumin.
4. Reduce heat; simmer, covered, for 3 to 5 minutes or until zucchini is crisp-tender.
5. Add salt and pepper to taste.
6. Transfer mixture to a serving bowl; top with cheese.

olive oil, onion, zucchini, red peppers, water, ground cumin, dalt, white cheese

Taken from www.food.com/recipe/zucchini-and-roasted-peppers-156158 (may not work)