Zesty Zucchini and Squash

I made zero changes, followed the recipe to the letter. After bringing to a boil, I reduced the heat to simmer, covered, and it was tender crisp in 8 minutes. You may not go WOW when you take your first bite, but it’s good. And you just may go WOW when you see how it breaks down nutritionally. I could see adding a bit of cumin or garnish with some freshly chopped cilantro or parsley to style it up a bit. This is a solid, quick-and-easy recipe that I’d make again.

So delicious. I only used one large zucchini, one large yellow squash. Used a whole purple onion and can of Rotel. . Felt Like it needed more tomato so added 1/2 can of diced tomatoes with garlic and onion. cooked On high about 10 minutes - stirring frequently.

This turned out fantastic and only took maybe 15 min to cook. I covered with a lid and kept stirring so it would not stick

A nice change from our usual Zucchini/Yellow squash dish. I like the slight heat the chili's provided. The next day I warmed the leftovers with a sprinkle of bread crumbs and parmesan cheese - delicious!

Super simple and quick squash recipe. We enjoyed its flavors with the tomato and chile peppers. There was a nice balance here.