Calabacitas Guisada (Stewed Mexican Zucchini)

1 tablespoon vegetable oil

½ small white onion, sliced thinly

2 cloves garlic, minced

4 zucchini, sliced 1/4-inch thick

1 (14 ounce) can stewed tomatoes

salt to taste

1 cup shredded mild Cheddar cheese

Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.