Squash and Corn with Tomatoes

1 1/2 tablespoons unsalted butter
3/4 pound zucchini cut into 1/2 inch slices
1 1/4 pounds summer squash cut into 1/2 inch slices
3/4 pound corn kernels (thawed if frozen)
1 1/4 pounds tomatoes, seeded and chopped
3 ounces canned green chilies, drained and thinly sliced
1 1/2 tablespoons minced cilantro or parsley

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

Yield: 6 servings
Nutrition per serving: calories 131, percent calories from fat 25% (4.2 g.), sodium 197 mg., cholesterol 8 mg.