Squash and Corn with Tomatoes

Squash and Corn with Tomatoes

Ingredients of 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 

Preparation method of Squash and Corn with Tomatoes

Melt butter in a heavy nonstick skillet over medium heat. Sauté zucchini, summer squash and corn 2 minutes.

Include tomatoes, chilies, and pepper to taste. Cover skillet and stew 5-6 minutes or until the point that zucchini is delicate. Expel from warm. Blend in cilantro and serve.
  • Yields: 4 servings
  • Preparation Time: 15 minutes

Squash and Corn with Tomatoes Squash and Corn with Tomatoes Reviewed by Suvankar Mridha on August 20, 2018 Rating: 5

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