  
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. 12 10 min 6 min 
       - 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.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Zucchini with Green Chiles Review for Zucchini with Green Chiles
Submitted Date: April 2001
Rating:
Reviewed By: Rosemary Barajas from Crosby, TX
Comments: excellent, put in my personal recipe box
Review for Zucchini with Green Chiles
Submitted Date: July 2000
Rating:
Reviewed By: Martha Andrews from TX
Comments: My family holds a party once a year called the A to Z. Each year at Christmas we pick a letter out of a stocking and we must bring a food dish that begins with that letter. Needless to I ended up with Z. This was the perfect recipe, and it was easy to make.
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