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    You are in: Home / Recipes / Rainbow Veggie Cheese Lovers Recipe
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    Rainbow Veggie Cheese Lovers

    Rainbow Veggie Cheese Lovers. Photo by *Parsley*

    1/1 Photo of Rainbow Veggie Cheese Lovers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    SassyMom3's Note:

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

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    Serves: 6-8



    Units: US | Metric

    • 4 medium zucchini, quartered lengthwise and thinly sliced
    • 2 medium yellow squash, quartered lengthwise and thinly sliced
    • 118.29 ml finely chopped onion, white
    • 59.14 ml finely chopped tomato, red
    • 473.18 ml crumbled queso fresco (mexican cheese)
    • 4.92 ml minced garlic
    • 14.79 ml butter
    • 14.79 ml finely chopped cilantro (to garnish)


    1. 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.

    Ratings & Reviews:

    • on August 11, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2009


      I'm a big fan of summer squash and this was heavenly! I made this just as written, adding only a bit of salt. Very tasty and colorful. i just loved the queso fresco and cilantro topping. Thanx for an awesome new way to use summer squash!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2008


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rainbow Veggie Cheese Lovers

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 56.0
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 1.3 g
    Cholesterol 5.0 mg
    Sodium 34.1 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 2.4 g
    Sugars 4.1 g
    Protein 2.6 g

    The following items or measurements are not included:

    queso fresco

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