Cheesey Zucchini and Squash


Cheesey Zucchini and Squash goes WAY BACK for me.  I started eating it as a filling with pita bread, back in the days when I lived single and poor in Fort Worth.  I would eat cheesey zucchini & squash when I grew tired of egg salad sandwiches.  Those two recipes kept me going.

Today, I eat it as a side dish.  I'll either make it spicy with green chilies or mild with thin slivers of onion.  It's very good with jalapeno jack cheese when I don't have green chilies on hand.


  • 1 small green zucchini, cut into 1/2-inch pieces
  • 1 small yellow squash, cut into 1/2-inch pieces
  • 1 thin slice of yellow or purple onion
  • 1 tablespoon mild green chilies, optional
  • 2 ounces Monterey Jack or Jalapeno Jack cheese, shredded

Place the cut zucchini, squash and onion in a medium sized, microwaveable bowl.  Cover with plastic wrap or a saucer.  Microwave on high for up to 2 minutes.  VERY CAREFULLY, remove cover.  Add green chilies and shredded cheese.  Return to microwave uncovered, heat for up to 30 seconds until cheese is melted.  Allow to cool a minute or two before serving.

This makes a small serving for two or a healthy heap for one.