Courgettes (Zucchini) With Cheese and Green Chillies

• 2 tablespoons vegetable oil
• 12 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon dried oregano
• 2 tomatoes
• 13 cup pickled jalapeno chili, slices drained and chopped
• 2 lbs zucchini
• 4 ounces light cream cheese, cubed
• salt & fresh ground pepper
• fresh oregano (to garnish)

1. Heat the oil in a frying pan.
2. Add the onion, garlic, and dried oregano.
3. Fry until onion is translucent, 3-4minutes.
4. Cut a cross into the base of each tomato, place into a heatproof bowl and cover with boiling water for 3 minutes.
5. Lift out and place into a bowl of cold water.
6. The skins will have begun to peel back from the crosses.
7. Remove the skins, cut into halves, and remove the seeds.
8. Chop the flesh into strips.
9. Top and tail the zucchini and cut lengthwise into strips.
10. Slice the strips into matchsticks.
11. Stir the zucchini into the onions and fry for about 10minutes, stirring occasionally, until just tender.
12. Add the tomatoes and jalepenos and continue cooking for 2-3minutes.
13. Add the cream cheese and reduce the heat to the lowest setting.
14. Gently stir to coat.
15. Season with salt and pepper.
16. Garnish with fresh oregano.
17. If serving as a main dish, a nice rustic bread makes a good accompaniment.

vegetable oil, onion, garlic, oregano, tomatoes, jalapeno chili, zucchini, light cream cheese, salt, fresh oregano

Taken from www.food.com/recipe/courgettes-zucchini-with-cheese-and-green-chillies-457674 (may not work)