Ingredients Jump to Instructions ↓

  1. 1 Tbsp. unsalted butter

  2. 1/2 lb. zucchini

  3. 3/4 lb. summer squash, cut into 1/2 inch slices

  4. 1/2 lb. corn kernels, thawed if frozen

  5. 3/4 lb. tomatoes

  6. 2 oz. canned green chilies, drained and thinly sliced (wear rubber gloves)

  7. 1 Tbsp. cilantro or parsley, minced

Instructions Jump to Ingredients ↑

  1. Melt butter in a heavy nonstick skillet over medium heat. Sauté zucchini, summer squash and corn 2 minutes. Add tomatoes, chilies and pepper to taste. Cover skillet and simmer 5-6 minutes, or until zucchini is tender. Remove from heat. Stir in cilantro and serve.


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