• 3-4 medium zucchini
  • 3-4 medium yellow crook-neck squash (or all one type)
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed)
  • 1 cup cooked corn
  • 2Tbs tomato paste
  • 1/2-1 cup shredded cheddar cheese


Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste and stir in. The liquid from the veggies will thin it out. You can serve this from the skillet, or put in a greased casserole and cover with cheese and bake on 350 for about 20 minutes.

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Submitted 6/13/05.
Source: my files
Submitted By: molly hermogeno