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Skillet Zucchini & Summer Squash



  • 2 teaspoons olive oil

  • 2 medium zucchini, chopped

  • 2 medium yellow summer squash, chopped

  • 1 medium onion, thinly sliced

  • 1 (4 ounce) can diced green chilies

  • 2 medium tomatoes, chopped

  • 2 teaspoons chopped fresh oregano or ½ teaspoon dried, crushed

  • ¼ teaspoon ground pepper

  • ⅛ teaspoon salt


1. Heat oil over medium heat in a large nonstick skillet. Add zucchini, yellow squash, and onion. Cook for 8 to 10 minutes or until the onion is just tender, stirring occasionally.

2. Add undrained green chilies, tomatoes, and dried oregano (if using). Heat through, stirring occasionally. Stir in fresh oregano (if using), ground pepper, and salt. Serve immediately.


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