Prep: 10 Mins Cook: 6 Mins
Diced green chiles take yellow crookneck squash and tender zucchini to places they've never been! Taste and a little bit of heat will ad zest to these Springtime favorites on your table.

Zucchini with Green Chiles


  • 2 tbls. vegetable oil
  • 3 large green zucchini, sliced
  • 2 medium yellow crookneck squash or yellow zucchini, sliced
  • 1 small onion, peeled and sliced
  • 2 cloves garlic, peeled and finely chopped
  • 1 medium tomato, chopped
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 1/2 teaspoon salt


HEAT vegetable oil in a 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 minutes or until heated through.

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