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Summer Squash with Sweet Corn and Tomatoes

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    VitaminsA, B3, B9, C, D, E
    MineralsFluorine, Phosphorus, Cobalt, Molybdenum

    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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