SUMMER SQUASH, MEXICAN STYLE

SUMMER SQUASH, MEXICAN STYLE

Ingredients:

• 1 medium onion cut in half and sliced thin
• 4 medium cloves garlic, chopped
• 2 cups zucchini diced into ½ inch cubes
• 2 cups yellow squash, diced in ½ inch cubes
• 15oz can diced tomatoes, drained
• 1 4oz can of diced green chili
• 3 + 1 TBS chicken or vegetable broth
• ¼ cup chopped cilantro
• 3 TBS fresh chopped fresh oregano
• salt and black pepper to taste
• *Optional: drizzle with olive oil before serving

Directions:

1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health- promoting
2. Prepare all the vegetables by slicing and
3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of
5. Stir in herbs, salt and pepper. Serves 4

http://1oz.trahitt.org/wp-content/uploads/2020/01/SUMMER_SQUASH.pdfpdf of recipe can be found here