Rainbow Veggie Cheese Lovers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 medium zucchini, quartered lengthwise and thinly sliced
• 2 medium yellow squash, quartered lengthwise and thinly sliced
• 1/2 cup finely chopped onion,
• 1/4 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)

Recipe

• 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.