Saturday, July 9, 2011

Hot Pepper Summer Squash

1 tablespoon butter or margarine
1 1/2 cups sliced yellow squash
1 1/2 cups sliced zucchini squash
1/2 teaspoon dried oregano leaves
1/4 teapoon salt
1/2 cup shredded hot pepper Monterey Jack cheese

In a 2 quart casserole microwave butter at high for 45 seconds to 1 minute or until melted. Stir in squashes, oregano and salt. Mircowave on high for 4 to 6 minutes or until squashes asre tender crisp stirring once.

Stir in cheese, recover. Let stand 1 to 2 minutes until cheese is melted. Before serving toss gently.

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