This is a great way to use those fresh garden veggies. I did not have a jalapeno pepper so I used some fresh roasted chile that was peeled and chopped. Being the garlic lover that I am, I peeled several cloves and added to the veggies instead of the lonely cloves. I did cook this dish about 20 minutes instead of the 30 suggested and the squash was crisp tender.
Very, Very good, I cut the recipe in half for the 2 of us, using 1/2 large jalapeno,no chili pepper and fresh squash and green tomatoes right out of the garden. I think that this recipe would be very good with cheese added to it,such as a mexican blend. Thank you Sharon, for sharing this yummy recipe.