cheesy squash& zucchini w/tomatoes
(1 RATING)
It was time to go shopping and we were low on groceries. I wanted something good and easy to cook at the last minute and I grabbed the veggies and started to cook,.creating as I went along. My son grilled some chicken breasts and we added some yellow saffron rice with mushrooms. It was a very filling quick meal. I hope you enjoy it as well.
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prep time
15 Min
cook time
30 Min
method
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yield
2-4 serving(s)
Ingredients
- 1 package 8 oz mexican cheese
- 2 cups sliced yellow squash
- 2 cups sliced zucchini
- 1 cup sweet vidalia onions
- 1 cup each of green/yellow/and red peppers
- 1 tablespoon black coarse pepper
- 2 pinches kosher salt
- 1/2 stick unsalted butter
- 1 can diced tomatoes / keep liquid
- 1 large non-stick skillet
- 1 1/2 cups water ( maybe 2 cups )
How To Make cheesy squash& zucchini w/tomatoes
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Step 1Before you warm your skillet,...slice your peppers, squash and zucchini, you may cut your onions as you wish, but it will be better to slice them..rinse everything and pat dry. Warm skillet, add butter and let it melt slow,...do not burn butter it will ruin the taste. After butter is melted, add onion and peppers. Cook until until soft, you might have to add more butter so they won't stick, then add your squash/zucchini,salt and pepper and stir until mixed well. Add water and cover to simmer until most of the water has evaporated. After water has evaporated add canned tomatoes and liquid, stir again,..turn the heat up and cook until almost a slight boil,..then remove from heat, add cheese on top , cover with lid and let cheese melt and enjoy.
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