Rainbow Veggie Cheese Lovers

• 4 medium zucchini, quartered lengthwise and thinly sliced
• 2 medium yellow squash, quartered lengthwise and thinly sliced
• 12 cup finely chopped onion, white
• 14 cup finely chopped tomatoes, red
• 2 cups crumbled queso fresco (mexican cheese)
• 1 teaspoon minced garlic
• 1 tablespoon butter
• 1 tablespoon finely chopped cilantro (to garnish)

1. Heat the butter in a large skillet over medium heat.
2. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender.
3. Stir in the zucchini, squash and saute just until it begins to soften, about 5 minutes.
4. Mix in the tomatoes and raise the heat to medium-high.
5. Cook, stirring often, until the zucchini and squash are tender but not mushy and the juices have evaporated.
6. Sprinkle with Queso Fresco crumbles over zucchini/squash at a low simmer.
7. Cover and cook the cheese until just tender, about a few minutes.
8. Sprinkle with cilantro to serve.

zucchini, yellow squash, onion, tomatoes, queso fresco, garlic, butter, cilantro

Taken from www.food.com/recipe/rainbow-veggie-cheese-lovers-299088 (may not work)