Ingredients:
3 Zucchini Squash Cleaned and cubed 1/4 cup Gluten Free Tamari
2 Yellow Squash cleaned and cubed 3 TBS Worchestershire Sauce
1 large onion chopped Enough EVOO to cover bottom of large skillet (skillet needs to have a lid)
1 large bell pepper chopped (If you dont seem to have enough liquid, you can add a little water. You can also
2 TBS chopped Garlic scale this up or down to fit your needs.)
1 can corn drained and rinsed well
2 large tomatoes cubed or 1 large can of chopped tomatoes
1 can chopped green chilies
Basil, oregano, and cilantro to taste
In a large skillet that has a lid, put in enough EVOO to cover the bottom and then add the peppers and onions and cook for about 3 minutes on medium heat until they start to wilt. Add chilis and garlic and cook about another minute then add squash. Cover with lid and let this cook until the squash is starting to get wilted or soft stirring occasionally. When squash is starting to get soft add all remaining ingredients and cook covered on low to medium low until the squash is very soft and the tomatoes are cooked down. this will look similar to a salsa when it is finished. when the veggies are all finished cooking, turn off heat and let mixture sit for about 5 minutes covered to incorporate flavors. Serve warm.
I eat this by itself with out any meat or anything at all. I like this for dinner. I used to make it and serve it with rice and chicken. I guess you could do that if you wanted to. I just like it by itself. hope you like it too.
