Source: dLife

A hot and zesty Mexican stew with zucchini, red bell peppers, and onions in a vegetable broth.

Servings

1.0
1 each  cooking spray 1.0
1 cup  fresh chopped onion 2.0
2 lb  medium zucchini 4.0
4 each  medium red bell peppers 0.5
0 1/2 cup  low sodium vegetable broth 0.5
0 1/2 tsp  ground cumin 0.5
0 1/2 cup  whole milk 1.0
1 pinch  salt 1.0
1 pinch  black pepper 2.0
2 tbsp  Cheese, Mexican, queso anejo, crumbled

1. Coat medium skillet with cooking spray and heat over medium. Add onion, and coo 5 to 8 minutes, until onion is translucent. Mix in zucchini, red peppers, broth, and cumin.
2. Bring mixture to boil. Lower heat, cover, and simmer 5 to 8 minutes.
3. Add milk and cook until hot, 1 to 2 minutes (do not scald). Sprinkle with salt and pepper. Pour zucchini stew into serving bowl and sprinkle with cheese.