Recipe: Summer Squash with Corn and Cheese

May 23, 2011
Servings: 8


  • 3 cups squash, sliced (summer, crookneck, zucchini, Mexican or combination)
  • ½ cup onion, thinly sliced
  • corn oil
  • ½ cup diced canned tomatoes
  • 1 small can low-sodium corn, drained
  • freshly ground black pepper to taste
  • 1/3 cup canned evaporated milk
  • ½ cup cheddar cheese, grated, loosely packed
  • ½ cup green chiles, chopped (optional)


Steam squash in a small amount of water until soft. In a medium pan, sauté onion in a small amount of oil until translucent. Add tomatoes, corn and pepper. After mixture is sautéed, add squash and milk. Bring to a boil over medium heat. Serve topped with grated cheese.

*Note: If you do not have problems with potassium, you may add ½ c. chopped green chile with the tomatoes and corn. Green chile is not included in the nutrient analysis for this recipe.

Nutrient Analysis per ½ cup serving
Calories 95
Fat 4 g
Phosphorus 97 mg
Potassium 263 mg
Protein 4 g
Sodium 59 mg

Categories: Recipes