You are here: Home » Recipes » Zucchini and Green Chile Pan Saute Zucchini and Green Chile Pan Saute Recipe by Relish Contributor Yield 6 servings This dish may be prepared without the heat—just omit the chiles. Serve over pasta, couscous or even mashed potatoes. PrintEmail Ingredients 1 tablespoon pure olive or canola oil3/4 pound zucchini, sliced into rounds3/4 pound yellow squash, sliced into rounds1 medium red onion, halved crosswise, cut edge laid on counter and sliced vertically into slivers2 Anaheim or Poblano chiles, sliced into rounds1 green bell pepper, seeded and julienned1 ripe tomato, chopped Kernels from 1 ear of corn or 1/2 cup frozen1/2 cup drained canned black beans, rinsed well1 tablespoon minced cilantro (6 sprigs)1/2 teaspoon coarse salt Instructions Heat oil in a nonstick skillet over medium heat. Add zucchini, yellow squash, onions, chiles and green peppers. 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.