Are you in need of a side dish for your dinner with a Mexican twist? Do you love fresh squashes? Colorful foods? Adding vitamin C and powerful antioxidants to your diet? Well then, you’re in luck as I have just the recipe for you!

As an alternative, you could add some goat cheese to this dish and serve it as a vegetarian entree over brown rice.


  • 1 medium onion, cut in a large dice
  • 4 medium cloves garlic, chopped
  • 2 cups zucchini , diced into cubes
  • 2 cups yellow squash, diced into cubes
  • 15 oz can diced tomatoes, drained
  • 4 oz can of diced green chili
  • 4 tablespoons chicken or vegetable stock
  • 1/4 cup chopped cilantro
  • 3 Tablespoons chopped fresh oregano
  • salt and black pepper to taste


  1. Slice onion and chop garlic
  2. Prepare all other vegetables
  3. Heat 1 tablespoon stock in a large skillet
  4. Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent
  5. Add garlic and saute for another minute
  6. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until the vegetables are tender, stirring often
  7. Add tomatoes and continue to cook for another couple of minutes
  8. Stir in herbs, salt, and pepper

Adapted from a recipe posted on the world’s healthiest foods.