Rainbow Veggie Cheese Lovers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Multi-colored vegetables make this cheese delicious and pretty! Serve with garlic bread for a great summer lunch. 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 tomato, 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.
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