Rainbow Veggie Cheese Lovers

Total Time
10 mins
20 mins

Multi-colored vegetables make this cheese delicious and pretty! Serve with garlic bread for a great summer lunch.

Skip to Next Recipe


  • 4 medium zucchini, quartered lengthwise and thinly sliced
  • 2 medium yellow squash, quartered lengthwise and thinly sliced
  • 12 cup finely chopped onion, white
  • 14 cup finely chopped tomato, red
  • 2 cups crumbled queso fresco (mexican cheese)
  • 1 teaspoon minced garlic
  • 1 tablespoon butter
  • 1 tablespoon finely chopped cilantro (to garnish)


  1. 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.