Calabacitas

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

Recipe from EatingWell
Calabacitas
SERVINGS
12
YIELD
6 servings, about 2/3 cup each
PREP TIME
20 mins
TOTAL TIME
20 mins
Ingredients
  • 1   tablespoon extra-virgin olive oil
  • 1   medium onion, chopped
  • 1   poblano or Anaheim chile pepper, seeded and diced
  • 2   cups diced zucchini
  • 2   cups diced summer squash
  • 1/2  teaspoon salt
  • 2   tablespoons chopped fresh cilantro, (optional)
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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) 17.71, sodium (mg) 199, Potassium (mg) 201, Vegetables () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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