Cooking Wright

Corn Squash and Zucchini Melt


1 tsp olive oil
2 tsp cumin seeds
1 cup sliced onion
3 garlic cloves
2 cups sliced zucchini (1/4 inch thick)
2 cups sliced yellow squash (1/4 inch thick)
1/2 tsp salt
4.5 oz can green chiles
2 Tbsp. cilantro
1/2 cup Monterey Jack cheese shredded


Heat oil and cook cumin seeds 30 seconds. Add corn, onion and garlic and sauce 5 minutes. Add zucchini, yellow squash, salt, chiles and sauce 6 minutes. Remove from heat. Sprinkle with cheese and cover. Stand for 5 minutes and serve.

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