Originally Posted by Nancy Young[_6_]

This recipe attracted me because the picture of the dish
looked really good. I haven't made it yet, but if I hit the
farmer's market tomorrow, I will soon. nancy

The vegetables are in larger chunks, not small dice.

1 garlic clove, finely chopped
2 Tbsp extra virgin olive oil
1 lb. zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
1 Tbsp basil pesto
1/2 cup crumbled queso blanco
Fresh lime juice
Salt
Freshly ground black pepper

Cook garlic in olive oil in large skillet over
medium heat, 1 minute, stirring until sizzling.
Add zucchini and cook, stirring occasionally, about
3 minutes or until slightly softened. Add tomato and
green onion and cook about 5 minutes or until tomato
begins to soften.

Remove skillet from heat; add pesto and queso blanco,
stirring until cheese melts. Season with lime juice, salt
and pepper to taste. Serve immediately.