Zucchini and Green Chiles
Roasted green Anahiem chiles take yellow crookneck squash and tender zucchini to places they've never been!
2 tablespoons 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, seeded and chopped
1 (7-ounce) can 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.
Makes 8 servings.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.