Summer Squash And Corn Saute' Recipe

Name: Summer Squash And Corn Saute'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 teaspoons cumin seeds; 2 cups frozen whole kernel corn; 1 cup sliced onion; 3 cloves garlic, minced; 2 cups diagonally cut zucchini, diagonally cut 1/4 inch (about 3/4 of a pound); 2 cups yellow squash, diagonally cut 1/4 inch (about 3/4 lb); 1 (4 1/2 ounce) can chopped green chilies; 2 tablespoons chopped fresh cilantro; 1/2 cup monterey jack cheese, shredded (2 oz)

Servings: persons

1 teaspoon olive oil
2 teaspoons cumin seeds
2 cups frozen whole kernel corn
1 cup sliced onion
3 cloves garlic, minced
2 cups diagonally cut zucchini, diagonally cut 1/4 inch (about 3/4 of a pound)
2 cups yellow squash, diagonally cut 1/4 inch (about 3/4 lb)
1 (4 1/2 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1/2 cup monterey jack cheese, shredded (2 oz)

1
Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
2
Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
3
Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
4
Stir in the cilantro.
5
Remove from heat, and sprinkle cheese.
6
Cover and let stand for 5 minutes until the cheese melts.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 teaspoons cumin seeds, 2 cups frozen whole kernel corn, 1 cup sliced onion, and more.

Yes, Summer Squash And Corn Saute' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash And Corn Saute'

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