Summer Squash with Sweet Corn and Tomatoes

Summer Squash with Sweet Corn and Tomatoes

Prep: 15 min. Cook: 5 min.

1 Tbs. unsalted butter
½ lb. zucchini, cut into ½-inch slices
¾ lb. summer squash, cut into ½-inch slices
½ lb. corn kernels, thawed if frozen
¾ lb. tomatoes, seeded and chopped
2 ounces canned green chilies, drained and thinly sliced (wear rubber gloves)
1 Tbs. cilantro or parsley, minced

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.
Recipe courtesy Meals For You. Visit http://www.MealsForYou.com.

Copyright ©2001 The Chemical Heritage Foundation