3 small yellow squash, sliced 1/4-inch thick 1 (14 ounce) can stewed tomatoes (I used the Italian seasoned one)
1 cup shredded cheese (Mexican 5 cheese or mild cheddar cheese)
Cooking Directions
Heat the vegetable oil in a saucepan over medium heat; Add the zucchini and squash slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender (occasionally stirring), 15 to 20 minutes. Remove from heat, season with salt, and add the cheese; allow to sit until the cheese has melted.
Cooking Notes
You can also add minced garlic and diced onion - sweat for 5 minutes prior to adding zucchini.
