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Summer Squash with Sweet Corn and Tomatoes

  • 1 tablespoon butter or margarine
  • ½ pound zucchini, cut into ½-inch slices (about 1 medium)
  • ¾ pound yellow summer squash, cut into ½-inch slices (about 2 medium)
  • ½ pound corn kernels, thawed if frozen
  • 16 ounces canned whole tomatoes, drained and chopped
  • 1 tablespoon minced cilantro or parsley
  • Salt and pepper to taste

Melt butter or margarine in a heavy nonstick skillet over medium heat. Add zucchini, summer squash, and corn and saute 2 minutes. Add tomatoes and chilies. Add pepper to taste. Cover skillet and simmer 5-6 minutes or until zucchini is tender. Remove from heat. Stir in cilantro or parsley and serve.

Makes four servings.


Serving Amount: 1 cup
Servings: 4
Calories: 123.9
Protein: 4.3g
Carbohydrate: 23g
Fat: 3.7g
Sodium: 361.1mg
Fiber: 4.5g
Summer Squash with Sweet Corn and Tomatoes