Cheesy Summer Squash with Onions and Chiles

This Cheesy Summer Squash with Onions and Chiles is a great way to use up that zucchini. You can use all zucchini or all yellow squash if you prefer.

1 onion, peeled and cut into slivers
4 medium zucchini or yellow squash, about 8-10 inches long (or use two of each like I did)
1 T olive oil, (more or less depending on your pan)
1 can diced green Anaheim chiles (Use a 4 oz. or 7 oz. can, depending on how hot you want it. Don’t use jalapenos unless you like really spicy food.)
1 cup plus 1/4 cup grated low fat Mexican cheese blend (or more)
salt and fresh ground black pepper to taste
sliced green onions for garnish (optional)

View the full recipe at Kalyn’s Kitchen →