Rainbow Veggie Cheese Lovers
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
6-8 bowl
- Serves:
- 6-8
ingredients
- 4 medium zucchini, quartered lengthwise and thinly sliced
- 2 medium yellow squash, quartered lengthwise and thinly sliced
- 1⁄2 cup finely chopped onion, white
- 1⁄4 cup finely chopped tomatoes, red
- 2 cups crumbled queso fresco (mexican cheese)
- 1 teaspoon minced garlic
- 1 tablespoon butter
- 1 tablespoon finely chopped cilantro (to garnish)
directions
- Heat the butter in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini, squash and saute just until it begins to soften, about 5 minutes. Mix in the tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini and squash are tender but not mushy and the juices have evaporated. Sprinkle with Queso Fresco crumbles over zucchini/squash at a low simmer. Cover and cook the cheese until just tender, about a few minutes. Sprinkle with cilantro to serve.
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Reviews
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FANTASTIC! What a great mix. I used olive oil instead of butter, and added some spice (Cayenne pepper and a bit of salt). My husband wont eat cheese, so I made his without, and it was still great. I didn't have a fresh tomato when first making this, so I used canned diced tomatoes with jalepenos. Wow. It gives a great kick (drain well). This can easily serve as a side dish, or a great topping for some whole wheat pasta. Reheats well too -- great for spicing up some leftover chicken and/or rice. Thanks for a healthy, and beautiful dish.
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Used roma tomatoes for this recipe & took the time to hunt down some queso! Such an easy recipe, & the salad is not only tasty but eye-appealing, as well! Delivered it to a neighbor after doing my usual taste test, 7 since others almost always ask for the recipe, I had a copy in my hand for her! Thanks for sharing your great recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]
Tweaks
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FANTASTIC! What a great mix. I used olive oil instead of butter, and added some spice (Cayenne pepper and a bit of salt). My husband wont eat cheese, so I made his without, and it was still great. I didn't have a fresh tomato when first making this, so I used canned diced tomatoes with jalepenos. Wow. It gives a great kick (drain well). This can easily serve as a side dish, or a great topping for some whole wheat pasta. Reheats well too -- great for spicing up some leftover chicken and/or rice. Thanks for a healthy, and beautiful dish.
RECIPE SUBMITTED BY
I'm 20 something years, with some big plans for next year (God willing), but I dont work. I'm deaf, I love going out, writing, partying whenever I have a time, I'm mom of two little brat ones, I love them so much with all my heart and soul. With all of my hobbies, I am an average gal I guess who obsesses over the Steelers lol.