Squash and Corn with TomatoesThree Sisters Cookbook1 1/2 tablespoons unsalted butter 3/4 pound zucchini cut into 1/2 inch slices 1 1/4 pounds summer squash cut into 1/2 inch slices 3/4 pound corn kernels (thawed if frozen) 1 1/4 pounds tomatoes, seeded and chopped 3 ounces canned green chilies, drained and thinly sliced 1 1/2 tablespoons minced cilantro or parsley Melt butter in a heavy nonstick skillet over medium heat. Sauté zucchini, summer squash and corn 2 minutes. Add tomatoes, chilies and pepper to taste. Cover skillet and simmer 5-6 minutes or until zucchini is tender. Remove from heat. Stir in cilantro and serve. Yield: 6 servings Nutrition per serving: calories 131, percent calories from fat 25% (4.2 g.), sodium 197 mg., cholesterol 8 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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