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