3 medium yellow squash
3 medium zucchini
3 medium tomatoes, peeled and diced.
½ to 1 jalapeno minced
2 cloves garlic, chopped or pressed. (or tsp of garlic powder)
Salt and pepper to taste
Option: instead of fresh tomatoes and jalapeno, use 1 (10-14 ounce) can diced tomatoes with green chilies.
Cut zucchini and squash by slicing them in half, then again in half, so each one becomes four long pieces. Then dice those into chunks about ½ inch thick.
In a large saucepan, combine garlic, squash, zucchini, tomatoes, jalapenos, pepper and salt. With the moisture from the foods, you don't even need to add oil.
Cover and cook on medium heat until desired tenderness, stirring occasionally – usually 10-15 minutes if you like them a little firm.
Serve & Enjoy!
If you tried this recipe, leave us a comment below and let us know how it turned out!