A perfect side to accompany any Mexican dish!

2 T. Tomatoes Crushed or Salsa
1 cup summer squash sliced
1 cup zucchini sliced
1 8oz can corn
1 1/2 c *to taste* cup Monterrey jack cheese shredded

Add onion 1/2 per recipe

First, slice the Zucchini and summer squash.

Place a small amount of Extra Virgin Olive Oil in a skillet and add the zucchini, onion, and squash. Allow to cook over medium/high heat about 5 minutes.

Add the tomatoes and corn next and allow mixture to come to a boil to ensure the squash and zucchini become tender. Add salt, pepper and garlic *to taste*

Once the squash and zucchini are cooked to your liking turn heat down to a simmer and the cheese until melted.

Makes 4 servings

Recipe Summary:
Yield: 4 servings

Other recipes by White Stallion Ranch:
Potato Chip Cookies
Prickly Pear Punch

Recipe Provided By:
White Stallion Ranch
Tucson, AZ

Tucson Bed and Breakfast Inns