Rainbow Veggie Cheese Lovers

1. 1

   Heat the butter in a large skillet over medium heat.

2. 2

   Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender.

3. 3

   Stir in the zucchini, squash and saute just until it begins to soften, about 5 minutes.

4. 4

   Mix in the tomatoes and raise the heat to medium-high.

5. 5

   Cook, stirring often, until the zucchini and squash are tender but not mushy and the juices have evaporated.

6. 6

   Sprinkle with Queso Fresco crumbles over zucchini/squash at a low simmer.

7. 7

   Cover and cook the cheese until just tender, about a few minutes.

8. 8

   Sprinkle with cilantro to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.