Zucchini and Green Chile Pan Saute

  • Yield: 6 servings


1tablespoon pure olive or canola oil
3/4pound zucchini, sliced into rounds
3/4pound yellow squash, sliced into rounds
1medium red onion, halved crosswise, cut edge laid on counter and sliced vertically into slivers
2 Anaheim or Poblano chiles, sliced into rounds
1 green bell pepper, seeded and julienned
1 ripe tomato, chopped
Kernels from 1 ear of corn or 1/2 cup frozen
1/2cup drained canned black beans, rinsed well
1tablespoon minced cilantro (6 sprigs)
1/2teaspoon coarse salt


  1. Heat oil in a nonstick skillet over medium heat. Add zucchini, yellow squash, onions, chiles and green peppers.
  2. Saute 2 to 3 minutes or until vegetables begin to soften. Add tomatoes, sweet corn, black beans and cilantro. Saute 1 minute; add salt and stir to combine.

Nutritional Info *per serving

  • Calories 101
  • Fat 3g
  • Cholesterol 0mg
  • Sodium 202mg
  • Carbohydrate 17g
  • Protein 3g