Calabacitas
Enjoy this traditional Southwestern dish of sauteed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
6 servings, about 2/3 cup each
Ingredients
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1 tablespoon extra-virgin olive oil
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1 medium onion, chopped
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1 poblano or Anaheim chile pepper, seeded and diced
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2 cups diced zucchini
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2 cups diced summer squash
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1/2 teaspoon salt
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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
Calories 40, Total Fat 2 g, Monounsaturated Fat 2 g, Sodium 199 mg, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Potassium 201 mg. Daily Values: Vitamin C 30%. Exchanges: Vegetable 1,Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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