Serves: 5
Total Calories: 55
Yield: 6-8 side-dish or 4 main-dish servings

4 tablespoons oil, preferably corn or canola
4 medium zucchini, or a mix of zucchini and other summer squash, to yield approximately 5 cups, when sliced into bite-size chunks
1 medium white onion, chopped
2 cups corn, fresh or frozen
1/2 cup chopped, roasted green chili, preferably New Mexico green or Anaheim, fresh or frozen
3 tablespoons water, or more as needed
1/2 teaspoon salt (or to taste)
1 grated mild Cheddar cheese, (optional) for garnish

In a large skillet, heat the oil, and add the squash and the onion. Sauté the vegetables over medium heat until they begin to wilt. Add the corn, green chile, water, and salt. Cook, covered, over low heat until tender, about 15-20 minutes. Another tablespoon or two of water can be added if the vegetables become dry. Remove from the heat and mix in the cheese, if desired. Serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 55
Calories from Fat: 8

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