Calabacitas
Recipe from EatingWell

Enjoy this traditional Southwestern dish of sauteed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.



by 1  person


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   tablespoon 
    extra-virgin olive oil
  • see savings
    On Sale
    1   
    medium onion, chopped
  • see savings
    On Sale
    1   
    poblano or Anaheim chile pepper, seeded and diced
  • see savings
    On Sale
    2   cups 
    diced zucchini
  • see savings
    On Sale
    2   cups 
    diced summer squash
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    2   tablespoons 
    chopped fresh cilantro, (optional)

Directions
1.
Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).
Nutrition information
Per Serving: cal. (kcal) 40, Fat, total (g) 2, carb. (g) 4, Monosaturated fat (g) 2, fiber (g) 1, pro. (g) 1, vit. C (mg) 18, sodium (mg) 199, Potassium (mg) 201, Vegetables () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Food Blogs We Love
see more blogs

shop our favorite products