Slice the zuchini or yellow summer squash into thin medallions about 1/8 thick.
Remove seeds and ribs from jalepenos then coursely chop onions and peppers
stir-fry onions, squash and peppers in a med. hot pan with a mixture of canola and olive oil. As vegetables start to cook add pepper flakes and oregano and stir.
When onions start to carmelize and squash appears softened, add chopped cilantro. Stir and finish cooking about 1 more minute. Drain excess oil and remove vegetables to serving dish Add parmesan cheese and serve.
The squash, peppers and onions will be slightly sweet and the spices add a great counter to the sweetness. Very easy to fix.