Calabacitas

  • Serves: 6 servings, about 2/3 cup each

  • Prep Time: 20 minutes


Description

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

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)

Cooking Instructions

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).


Nutritional Analysis
Per serving
Calories Per Serving
40
Total Fat
2 g
Monounsaturated Fat
2 g
Sodium
199 mg
Carbohydrates
4 g
Fiber
1 g
Protein
1 g
Potassium
201 mg

Dietary Exchanges


1 vegetable, 1/2 fat



6 servings, about 2/3 cup each