I have to admit, I'm not a big fan of plain jane steamed veggies. I like them with a little style. Over the years, I have lured my kids to new vegetables by disguising them with cheese, spices, sauces, oils, broths, and even tortilla chips. So, on this note, I give you my version of this plentiful pair of summer vegetables -- zucchini and summer squash. This is quick to make and nearly impossible to mess up. The kick of jalepeno makes it a zingier side dish. Plus, it's colorful and you can serve it with just about anything!
Ingredients:
1 large zucchini
1 large summer squash
1 small onion
1/2 jalapeno, minced and seeded
1-2 Tbsp. olive oil
salt, pepper to taste
1/2 cup sharp white cheddar, grated
1/2 crushed tortilla chips
Heat olive oil in skillet over medium heat. Slice zucchini, squash and onion and saute in the skillet with the minced jalapeno. Add salt, pepper to taste. Once the veggies are softer but still a little crunchy, place them in an oven proof dish. Sprinkle cheese over veggies with tortilla chips over all. Bake 350 degrees for 10-15 minutes.
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