3 small zucchini, cubed
1 (10 ounce) can diced tomatoes
Handful of green chile peppers, chopped
1/2 onion, chopped
salt to taste
garlic powder to taste
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and cook until tender-crisp.