Fiesta Zucchini

Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  lb zucchini, quartered lengthwise, cut crosswise into 1/2-inch-wide pieces (about 3)
• 3  garlic cloves, minced
• 1⁄4 teaspoon dried oregano, crumbled
• 1⁄2 cup salsa
• 1⁄2 cup  shredded monterey jack cheese

Directions

1. Heat olive oil in heavy medium skillet over medium heat.
2. Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
3. Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
4. Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.