We always eat Spanish rice with our Mexican food, but I’ll often crave some vegetables on the side – and this is my go-to recipe! My FAVORITE way to use up those gigantic zucchini and yellow squash every gardener tries to unload on you at the end of the summer. This is the best. I seriously could eat the whole pan. Better than Jack n’ Grill.
- 2 Zucchini, diced
- 2 Yellow Squash, diced
- 1/2 Onion, diced
- 1 T. Olive Oil
- 1 can Yellow Corn
- 1 can Diced Green Chiles
- 1/2 c. shredded cheddar cheese
- Sautee vegetables in olive oil until soft. Add 1 can of corn, drained, 1 can of diced green chiles, and top with cheese. Allow cheese to melt.
- I usually turn off the heat, put the lid on the pan, and let it sit for awhile so that the flavors can meld a bit!
- I could eat this entire pan.