Servings: 6

2 tablespoons olive oil 2 tablespoons olive oil
4 cups zucchini, thinly sliced 4 cups zucchini, thinly sliced
¾ cup celery, chopped ¾ cup celery, chopped
½ cup onion, chopped ½ cup onion, chopped
½ cup red or green pepper, sliced ½ cup red or green pepper, sliced
½ cup hot or mild picante sauce ½ cup hot or mild picante sauce
1½ teaspoons dried basil 1½ teaspoons dried basil
1 teaspoon salt 1 teaspoon salt
1 cup shredded Monterey Jack cheese 1 cup shredded Monterey Jack cheese

Heat olive oil in a large skillet over high heat; add vegetables.
Sauté for 3 minutes, stirring frequently.
Add picante sauce and seasonings; stir well.
Cover and cook for 3 to 5 minutes, until vegetables are tender.
Remove from heat.
Add cheese; mix well and let stand for the few minutes, until cheese is just melted.