Mexican-Style Squash

A simple and flavorful Mexican-inspired vegetable side dish made with squash, onions, tomato, and garlic, simmered until tender and topped with melted cheese. Perfect as a light meal or side for tacos, rice, or grilled meats.

Yields: 2-4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Special Equipment: Skillet with lid

Ingredients

• 1 tbsp extra virgin olive oil

• 2 squash (calabacita, yellow squash, zucchini, or a mix)

• ½ onion, sliced

• 1 roasted pepper, sliced (optional)

• 1 Roma tomato, sliced

• 2 garlic cloves, minced

• 4 oz Monterey Jack or mozzarella cheese, grated

• Pinch of Mexican oregano

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

Directions

1. Prep the Vegetables: Wash and slice squash, tomato, and onion. Mince garlic. Roast and slice pepper if using. Grate cheese.

2. Cook the Onion and Garlic: Heat olive oil in a skillet with a lid over medium heat. Add onion and garlic, sauté until fragrant.

3. Add Remaining Vegetables: Stir in squash, tomato, and roasted pepper if using. Season with oregano, salt, and pepper. Mix well.

4. Simmer and Steam: Cover skillet, reduce heat to low, and let vegetables cook until tender.

5. Melt the Cheese: Sprinkle grated cheese over the vegetables. Cover briefly until cheese melts into the dish.

6. Finish and Serve: Garnish with chopped fresh cilantro before serving