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.
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

Ingredients

  • 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
  • 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

Directions

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.

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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