Mexican Zucchini & Yellow Squash |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it. Ingredients:
2 yellow squash |
2 zucchini |
rotel tomatoes |
cilantro |
salt |
pepper |
velveeta cheese |
Directions:
1. Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
2. add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.
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