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Tender Mexican squash sautéed with corn, tomatoes, and melted cheese in a comforting one-pan dish. This vegetarian family favorite is healthy, fresh, and fits naturally into a calorie deficit plan.
Heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
Sauté the diced onion and jalapeño for 2-3 minutes, stirring often, until the onion becomes translucent.
Add the minced garlic and cook for 30 more seconds, making sure not to burn it.
Stir in the zucchini, yellow squash, and salt; cook for 6-8 minutes, stirring occasionally, until the squash softens but doesn’t turn mushy.
Add the chopped tomatoes and corn kernels; cook 4-5 minutes more until the tomatoes break down and corn is heated through.
Scatter the shredded Monterey Jack cheese evenly over the vegetables, cover the pan, and reduce the heat to low. Let the cheese melt for 2-3 minutes.
Remove the lid and finish with cracked black pepper; serve immediately while the cheese is gooey and vegetables are tender-crisp.
