Zucchini and Green Chiles

Roasted green Anahiem chiles take yellow crookneck squash and tender zucchini to places they've never been!

Recipe Ingredients:

2 tablespoons vegetable oil
3 large green zucchini, sliced
2 medium yellow crookneck squash or yellow zucchini, sliced
1 small onion, peeled and sliced
2 cloves garlic, peeled and finely chopped
1 medium tomato, seeded and chopped
1 (7-ounce) can ORTEGA Diced Green Chiles
1/2 teaspoon salt

Cooking Directions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add zucchini, squash, onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender.
2. Add tomato, chiles and salt; cook for 1 minutes or until heated through.

Makes 8 servings.

Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.