Low-Fat Quick Mexican Succotash

Recipe by: ``California Rancho Cooking''

2 Points Per Serving

1 tablespoon olive oil

1 cup chopped red onion

2 garlic cloves, minced

3 green chiles (Anaheim, New Mexican or Hungarian wax peppers) charred, peeled and diced

3/4 pound pattypan squash, diced

Kernels from 2 ears of corn

1 tablespoon slivered sweet basil

1 tablespoon mild oregano

1/2 teaspoon salt

Heat olive oil in a 10-inch skillet. Add onion and saute for 4 minutes. Add garlic and saute 1 minute longer, until onion has softened. Stir in chiles, squash, corn, herbs and salt, pushing them around the pan. Add a little water to help release juices; simmer for another 5 to 8 minutes.

Note: For a vegetarian burrito, wrap some succotash in a warm flour tortilla; add grated Jack cheese and beans.

Makes 4 servings.

Per Serving: WW Points: 2 Calories...120...Fat...4 g...Carbs...20 g...Sodium...279 mg....Fiber...4 g.

Shared by: Dancer^