ZUCCHINI WITH CHEESE AND GREEN CHILIES

Steps:

• Heat oil in a large frypan.
• Add the onion, garlic and dried oregtano.
• Fry for 3 to 4 minutes, until onion is soft and translucent.
• Cut a cross in the base of each tomato.
• Place in a heatproof bowl and cover with boiling water.
• Leave in the water for 3 minutes, then lift out on a slotted spoon and plunge into a bowl of cold water, drain.
• The skins will have begun to peel back from the crosses.
• Remove the skins and cut the tomatoes in half and squeeze out the seeds, chop the flesh into strips.
• Top and tail the zucchini, then cut into 1/2 wide strips.
• Slice the strips into matchsticks.
• Stir the zucchini into the onion mixture and fry for 10 minutes, stirring occasionally, until just tender.
• Add the tomatoes and chopped jalapenos and cook for 2 to 3 minutes more.
• Add the cream cheese, reduce the heat to the lowest setting.
• As the cheese melts, stir gently to coat the zucchini.
• Season with salt and pepper to taste, pile into a heated dish and serve, garnished with fresh oregano if desired.
• If serving as a main dish, rustic bread makes a good accompaniment.