Rainbow Veggie Cheese Lovers

Recipe by SassyMom3
READY IN: 30mins
SERVES: 6-8
YIELD: 6-8 bowl
UNITS: US

INGREDIENTS

Nutrition
  • 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 tomatoes, red
  • 2
    cups crumbled queso fresco (mexican cheese)
  • 1
    teaspoon minced garlic
  • 1
    tablespoon butter
  • 1
    tablespoon finely chopped cilantro (to garnish)
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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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