Calabacitas (little squash)

I grew up on this dish. First I loathed it, and now I love it. Turns out my inlaws love it, too, so it is pleasure to cook it for them. With the delicous summer squash and vine ripe tomatoes, es una receta perfecta!

Ingredients
6 medium zuchinni
1 white or red onion
3 cloves of garlic
2 cups chopped fresh tomatoes
1 tsp of salt plus more to taste
1/2 tsp pepper plus more to taste
1/2 cup grated colby jack cheese

Directions
Dice the onion and chop the garlic. Cut zuchinni in about 1/2 inch thick pieces. Do the same to the tomatoes.
In a large sauce pan heat one tablespoon of olive oil (remember to heat your pan before adding the oil). Toss in the onion and garlic and saute for 5 mins or until the onion is translucent. Add the zuchinni and saute for another 5 mins.* Add the tomato, salt, and pepper and cook until the zuchinni is tender, stirring frequently. Turn off your heat and add the cheese. Stir and taste for salt and pepper.
Serve along side roasted chicken and rice.
Enjoy!

* cooking times are approximations. Cooking minutes will vary depending on the cut of your veggies, the size of your pan, and the strength of your stove stop. Trust your gut, and modify accordingly!