Squash with Onions, Chiles, and Cheese
about 4 servings
4 medium zucchini or yellow squash
1 onion, chopped
1 can (4 oz.) diced green chiles
1 cup plus 1/4 cup grated low fat Mexican cheese blend or grated cheddar cheese
1 T olive oil,
salt and fresh ground black pepper to taste
Wash squash and cut lengthwise into fourths, then into slices about 3/4 inch thick. Heat olive oil in heavy frying pan. Add onion and saute 2-3 minutes, until starting to wilt. Add squash and saute about 4 minutes, or until squash seems not quite half cooked.
Add canned green chiles with juice to the pan and cook 6-8 minutes more, until squash is cooked but still slightly chewy.
Sprinkle one cup of cheese over and cook 1-2 minutes more, stirring until cheese is melted and squash is partly coated with cheese. Season with salt and fresh ground black pepper and serve immediately with a bit more cheese sprinkled over each serving.