Drizzle of olive oil
1 small yellow onion, diced
3 small/medium zucchini
3 small/medium summer squash
3/4 c. corn kernels (fresh, frozen or canned)
4 oz. can diced green chilies
1 c. shredded sharp cheddar cheese
Salt and pepper to taste
Drizzle some olive oil in a large skillet and heat over medium. Add the diced onion and sauté until tender-crisp, about 5 minutes.
While onion is sautéing, wash and cut all your squash. Cut each in half lengthwise and then slice into half moon shapes, about 1/4 inch thick. Add to the skillet and sauté another 3-4 minutes. Be careful not to over cook or else the squash will become mushy.
Add the corn kernels and green chili and cook just until heated though. Lastly, season with salt and pepper to your liking and stir in the shredded cheeee until melted. Makes 8-10 side servings.