Squash and Corn with Tomatoes | Seasoned Cooking

Ingredients

• 1 ½ tablespoons unsalted butter
• ¾ pound zucchini cut into ½ inch slices
• 1 ¼ pounds summer squash cut into ½ inch slices
• ¾ pound corn kernels (thawed if frozen)
• 1 ¼ pounds tomatoes, seeded and chopped
• 3 ounces canned green chilies, drained and thinly sliced
• 1 ½ tablespoons minced cilantro or parsley