Chef Bill's Summer Succotash

1.In a large skillet, heat olive oil over medium heat.

2.Add red onion to the skillet. Cook, stirring occasionally, until the vegetables are slightly softened, about 3- 5 minutes.

3.Add diced red, green, yellow bell pepper, jalapeños, garlic and fresh corn kernels to the skillet and cook for another 5 minutes, stirring occasionally.

4.Season with salt and pepper. Add butter and both squashes. Cook about 4 - 5 more minutes until squash are almost tender.

5.Remove the skillet from heat, add chopped cilantro. Squeeze lemon over the succotash. Stir gently to combine all the ingredients well.

6.Serve Chef Bill's Summer Succotash warm as a side dish or a light meal. Enjoy!