from Molly Beverly
6 servings
Hurray… summer squash. Official beginning of summer.
2 Tablespoons vegetable oil
2 pounds summer squash, diced
4 heaping Tablespoons finely chopped white onion
3/4 pound tomatoes, chopped (or substitute 1 cup canned, chopped tomatoes)
2 Serrano chiles, more or less to taste
3 cloves garlic, peeled and chopped
4 Tablespoons epazote leaves (optional)
4 Tablespoons Mexican queso fresco, crumbled or muenster or jack cheese grated
1 teaspoon salt (to taste)
Heat oil in a large skillet and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic in blender.
Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny. Adjust seasoning. Garnish with crumbled or grated cheese.