Description
Squash with a bit of a tex-mex twist. I served this as something different to side with tacos and just used what i had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (desiree zamorano) recipe in bon appetit.
Ingredients
- Olive Oil
- Zucchini
- Garlic Cloves
- Dried Oregano
- Salsa
- Monterey Jack Cheese
Instructions
- Heat olive oil in heavy medium skillet over medium heat
- Add zucchini, garlic, and oregano
- Saut about 2 minutes, until garlic is just golden
- Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes
- Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking