Calabacitas

I made this the other day, to go along with green chili enchiladas.  I didn't end up taking a picture of the final product, but it was pretty, and delicious.  Of course, it had cheese...how could it not be delicious?!!  So have some cheesy, squashy fun!!!  I did :)

Calabacitas Prep and Cook Time: 20 minutes
Ingredients:

• 1 medium onion, cut in half and sliced thin
• 4 medium cloves garlic, chopped
• 2 cups zucchini , diced into ½ -inch cubes
• 2 cups yellow squash, diced in ½-inch cubes
• 1/2 cup sweet corn
• 4 oz can of diced green chili (I added chili's I broiled and chopped)
• 1 TBS + 3 TBS chicken or vegetable broth
• 3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
• salt and black pepper to taste
• 1 cup shredded cheddar cheese
• *Optional: drizzle with olive oil before serving

Directions:

1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
2. Prepare all the vegetables.
3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
4. Add zucchini, yellow squash, remaining broth, green chili, corn and cook for another 3 minutes or so until vegetables are tender, stirring often. Add cheese and continue to cook for another couple of minutes.
5. Stir in herbs, salt, and pepper.