Choose this easy squash recipe in late summer when your garden is overflowing with zucchini and summer squash. Green chiles add a bit of zing to this colorful side dish that can be served alongside chicken, fish, pork, or beef.”

Ingredients

  • 2 teaspoons olive oil
  • 2 medium zucchini, chopped
  • 2 medium yellow summer squash, chopped
  • 1 medium onion, thinly sliced
  • 1 (4 ounce) can diced green chilies
  • 2 medium tomatoes, chopped
  • 2 teaspoons chopped fresh oregano or ½ teaspoon dried, crushed
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt

Directions

  • 1Heat oil over medium heat in a large nonstick skillet. Add zucchini, yellow squash, and onion. Cook for 8 to 10 minutes or until the onion is just tender, stirring occasionally.
  • 2Add undrained green chilies, tomatoes, and dried oregano (if using). Heat through, stirring occasionally. Stir in fresh oregano (if using), ground pepper, and salt. Serve immediately.