INGREDIENTS
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4 medium zucchini (about 8 ounces each), washed
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4 tablespoons olive oil
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3 medium red potatoes (about 1 pound), cut into 1/2-inch cubes
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1 medium yellow or red onion, chopped fine
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5 large cloves garlic, finely minced
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3 medium tomatoes (about 1 1/4 pounds), seeded and chopped
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1/3 cup shredded fresh basil leaves or 1 tablespoon dried
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6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)