Zucchini & Squash with Chilies and Cheese

2 medium zucchini
2 medium yellow squash
1 onion, chopped
1- 7oz. can diced green chilies
1 cup grated low fat Mexican cheese blend
1 T olive oil
salt and fresh ground black pepper to taste

Wash squash and cut lengthwise into fourths, then into slices about 3/4 inch thick. Heat olive oil in heavy frying pan. Add onion and sauté 2-3 minutes, until starting to wilt. Add squash and sauté about 4 minutes, or until squash seems not quite half cooked.

Add canned green chiles with juices to the pan and cook 8 minutes more, until squash is cooked.

Sprinkle one cup of cheese over and cook 1-2 minutes more, stirring until cheese is melted and squash is partly coated with cheese. Season with salt and fresh ground black pepper and serve immediately.