1 zucchini, sliced
1 yellow squash, sliced
1 (10 ounce) can diced tomatoes and green chilies, drained
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon flour
1/3 cup heavy cream
½ cup shredded Colby jack cheese
Salt and pepper, to taste
Heat olive oil over medium heat. Add sliced zucchini and squash and sauté for 2-3 minutes. Add
tomatoes and allow to simmer over low heat.
Meanwhile, in a small sauce pan melt butter over low heat. Whisk in flour. Continue to whisk flour/
butter mixture and slowly pour in heavy cream. Add cheese and stir constantly until cheese is melted
and sauce is thick.
Pour sauce over vegetable mixture and toss to combine. Season as needed with salt and pepper.