Zucchini and Green Chile Pan Saute

  • Yield 6 servings

This dish may be prepared without the heat—just omit the chiles. Serve over pasta, couscous or even mashed potatoes.


1 tablespoon pure olive or canola oil
3/4 pound zucchini, sliced into rounds
3/4 pound yellow squash, sliced into rounds
1 medium 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
1/2 cup drained canned black beans, rinsed well
1 tablespoon minced cilantro (6 sprigs)
1/2 teaspoon 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.



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