Rainbow Veggie Cheese Lovers

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

• Ready In: 30 mins
• Serves: 6-8
• Yields: 6-8 bowl

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

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.