Skillet Squash

Skillet Squash

Skillet Squash with onion, green chilies, tomatoes and fresh oregano.

  • 2 tsp extra virgin olive oil
  • 2 medium zucchini, chopped
  • 2 medium yellow summer squash, chopped
  • 1 medium onion, thinly sliced
  • 1 4 oz can diced green chilies
  • 2 medium tomatoes, chopped
  • 2 tesp snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • Salt and pepper, to taste

In a large nonstick skillet, heat oil over medium heat. Add zucchini, yellow squash and onion. Cook for 8 to 10 minutes or until onion is just tender, stirring occasionally.

Add undrained green chilies, tomatoes, and dried oregano. Heat through, stirring occasionally. Stir in fresh oregano, black pepper, and salt. Serve immediately.

 

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