Squash and Corn with Tomatoes

  • 1 ½ tablespoons unsalted butter
  • ¾ pound zucchini cut into ½ inch slices
  • 1 ¼ pounds summer squash cut into ½ inch slices
  • ¾ pound corn kernels (thawed if frozen)
  • 1 ¼ pounds tomatoes, seeded and chopped
  • 3 ounces canned green chilies, drained and thinly sliced
  • 1 ½ tablespoons minced cilantro or parsley

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.

  • Yields: 4 servings
  • Preparation Time: 15 minutes

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