SERVES: 4

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 4 cups small zucchini and/or yellow squash, cut in 2-inch chunks
• 1 cup fresh corn kernels
• 1/2 cup fresh diced peppers (sweet, spicy or combination)
• 1 cup diced fresh tomatoes
• Salt and pepper to taste
• 1/4 pound queso fresco (or feta), crumbled

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté for 5 minutes until onion is soft.

2. Add the squash, corn, peppers and tomatoes and stir well. Cover the pot and simmer 10 minutes until squash is tender.

3. Season with salt and pepper, top with the crumbled cheese and serve.

Recipe Notes

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