Back at the start of the summer I gave you a recipe for sauteed summer squash. I love cooking my zucchini that way, but occasionally I can’t help but wanting something a little cheesier.
Here’s what we’re making:
Here’s what you need:
4 small zucchini, sliced
1 can stewed tomatoes
8 oz cheese*, shredded
1 Tbsp butter
*most cheese will work, I tend towards mozzarella or colby jack
Start by sauteing the zucchini in your butter until it is soft. Add your tomatoes and cover with cheese. Cover with a lid and allow cheese to melt. Serve warm.
Easy, easy, easy…and delicious to boot! G wasn’t entirely sold on this (it is green after all), but did eat a few pieces…and this has been one of my favorite recipes since I was a little kid!
Try it out, it’s a quick side dish to add to any meal and a great way to use those end of summer zucchini!