Zucchini with Green Chiles
Yield: 12 servings
2 Tbsp vegetable oil
3 cups (3 large) sliced green zucchini
2 cups (2 medium) sliced yellow crookneck squash or yellow zucchini
1 cup (1 small) sliced onion
2 cloves garlic, finely chopped
1 cup (1 medium) chopped tomato
1 cup (7-ounce can) diced green chiles
1/2 tsp salt
Heat vegetable oil in large skillet over medium-high heat. Add zucchini, squash,
onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until
vegetables are tender. Add tomato, chiles and salt; cook for 1 minute or until
heated through.
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