| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Ketchum kit, Sede dishes | 4 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | lb | Zucchini; cut into 1/4-inch thick slices |
| 1/2 | lb | Crookneck squash; cut into 1/4-inch thick slices |
| 1 | tb | Garlic; finely chopped |
| 1 | pk | (10 ounces) frozen corn; defrosted |
| 1 | cn | (4 ounces) mild green chiles; diced |
| 2 | ts | Spice Islands Ground Cumin Seed |
| 1 | ts | Spice Islands Sweet Basil |
| 1/4 | ts | Spice Islands Cayenne Pepper |
| Salt |
INSTRUCTIONS
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@plinet.com> NOTES : A quick dish full of Mexican flair
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