- 2 tablespoons vegetable oil
- 3 cups sliced green zucchini
- 2 cups sliced yellow crookneck squash
- 1 cup sliced onion
- 2 cloves garlic, finely chopped
- 1 cup chopped tomato
- 1 (7 ounce) can ORTEGA® Diced Green Chiles
- 1/2 teaspoon salt
- HEAT vegetable oil in 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. Add tomato, chiles and salt; cook for 1 minute or until heated through.