extra-virgin olive oil
poblano or Anaheim chile pepper, seeded and diced
diced summer squash
chopped fresh cilantro, (optional)
- Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).
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