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Ingredients Jump to Instructions ↓

  1. Zucchini with Green Chiles

  2. Yield: 12 servings

  3. 2 tablespoons vegetable oil

  4. 3 cups (3 large) sliced green zucchini

  5. 2 cups (2 medium) sliced yellow crookneck squash or yellow zucchini

  6. 1 cup (1 small) sliced onion

  7. 2 cloves garlic, finely chopped

  8. 1 cup (1 medium) chopped tomato

  9. 1 cup (7-ounce can) diced green chiles

  10. 1/2 teaspoon salt

  11. Heat vegetable oil in large skillet over medium-high heat. Add

  12. zucchini, squash, onion and garlic; cook, stirring occasionally,

  13. 3 to 5 minutes or until vegetables are tender. Add tomato,

  14. chiles and salt; cook for 1 minute or until heated through.

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