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.


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Servings: 12
Yield: 6 servings, about 2/3 cup each
Prep Time: 20 mins
Total Time: 20 mins
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  • 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 
  • 2   tablespoons 
    chopped fresh cilantro, (optional)
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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