INSTRUCTIONS
Heat large lidded skillet over medium low heat, add coconut oil, minced garlic and sliced onions and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently.
Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally.
Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through.
Finally top with mild cheddar cheese, cover with lid just until cheese melts. Serve warm.
INGREDIENTS
2 medium zucchini, sliced and quartered
2 medium yellow squash, sliced and quartered
1 red onion, sliced
2 cloves garlic, minced
1 tbsp coconut oil
1 can whole kernel corn, drained
1 can diced green chile {mild, medium or fire roasted}
1 tsp salt
¾ tsp black pepper
1 cup mild cheddar cheese, shredded
Recipe By Lemons And Basil
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