Calabacitas

• 5 zucchini, washed and peeled and sliced (about 1/4 inch chucks)
• 13 cup water
• 2 roma tomatoes, chunked
• 1 cup sweet onion, chopped
• 1 tablespoon garlic powder (more if you like garlic!!)
• 2 tablespoons chicken bouillon granules (caldo con sabor de pollo, chicken flavored bouillon, I use Knorr)
• 1 12 cups mexican cheese (Fiesta cheese)

1. Add all of the ingredients in a pot EXCEPT the cheese.
2. Let the vegetables cook for about 20 minutes medium heat.
3. I like to let the vegetables cook and reduce the liquid (to let the the vitamins from the vegetables reduce).
4. The last 10 minutes add the cheese and let the entire pot cook on low heat.
5. This will let the flavors blend.
6. Please watch the pot.
7. It just depends on the amount of zucchini that you use!
8. It should be moist with a bit of liquid when you add the cheese and let it cook for about 5 to 10 minutes.

zucchini, water, roma tomatoes, sweet onion, garlic, chicken bouillon granules, mexican cheese

Taken from www.food.com/recipe/calabacitas-246805 (may not work)