Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 pounds | Zucchini; cut into 1/4-inch thick slices |
| ½ pounds | Crookneck squash; cut into 1/4-inch thick slices |
| 1 tablespoon | Garlic; finely chopped |
| 1 pack | (10 ounces) frozen corn; defrosted |
| 1 can | (4 ounces) mild green chiles; diced |
| 2 teaspoons | Spice Islands Ground Cumin Seed |
| 1 teaspoon | Spice Islands Sweet Basil |
| ¼ teaspoon | Spice Islands Cayenne Pepper |
| \N \N | Salt |
In large skillet, heat oil over medium-high heat until hot; cook and stir zucchini, crookneck squash and garlic 4 to 5 minutes or until vegetables are crisp-tender. Add remaining ingredients, except salt; cook and stir about 5 minutes or until heated th rough and flavors are blended. Season with salt, as desired.
Makes 4 servings
Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@...> NOTES : A quick dish full of Mexican flair