Zippy Zucchini Skillet

Robbie Shoults from Bear Creek Smokehouse returns to Good Day to make a quick, family-friendly side dish.

Zippy Zucchini Skillet

2 tablespoons vegetable oil
4 medium zucchini or yellow squash, thinly sliced
1 can of whole kernel corn, drained (15-ounce can)
1 can of chopped green chiles (4 ounces)
2 teaspoons jalapenos, chopped (remove seeds if you don’t like the heat)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Heat oil in large skillet. Saute squash and onion for about 10 minutes, or until tender. Stir in remaining ingredients, except cheese.

Cook while stirring occasionally until thoroughly heated.

Remove from heat and stir in cheese. Serve warm.