MEXICAN SQUASH

 

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. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until 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

pdf of recipe can be found here