Easy Cheesy Summer Squash

From One United Harvest, creative recipes from America’s Community Supported Farms, by Julie Sochaki


3 TBSP Olive oil                                              2 tomatoes, chopped (about 3 cups)

1 garlic clove, chopped                                     1 cup fresh corn

1 jalapeno pepper, seeded and minced              salt and pepper to taste

4 to 6 squash, cut into chunks                           ½ lb. sharp cheddar cheese, shredded


In a wide skillet, heat oil over medium heat.  Add garlic and jalapeno pepper.  Cook 3 minutes or until garlic is fragrant, then add squash.  Increase heat to high and cook uncovered for 10 minutes, stirring occasionally.  Reduce heat to medium and stir in chopped tomatoes and corn.  Cook 10 minutes more, uncovered, stirring occasionally.  Season with salt and pepper.  Remove from heat and sprinkle with cheese, cover to let cheese melt.