INGREDIENTS:

1 Tbsp. unsalted butter
1/2 lb. zucchini\cooked, cut into 1/2 inch slices
3/4 lb. summer squash, cut into 1/2 inch slices
1/2 lb. corn kernels, thawed if frozen
3/4 lb. tomatoes\cooked, seeded and chopped
2 oz. canned green chilies, drained and thinly sliced (wear rubber gloves)
1 Tbsp. cilantro or parsley, minced

DIRECTIONS:

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.

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