Calabacitas
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Calabacitas
Sautéed summer squash, onions and peppers in traditional Southwestern dish work as a side dish or as a vegetarian filling for tacos.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
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)
Directions
- 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).
Per serving: 40 calories; 2 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium
Nutrition Bonus: Vitamin C (30% dv).
Exchanges: 1 vegetable, 1/2 fat
Contributed by: EatingWell.com
Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.
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About Eating Well
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Pareve , Main, Vegetable Side , New Year's Eve/Day, Purim, Super Bowl , Mexican & Southwest , Cooking for a Crowd, Make Ahead, Quick (under 30 minutes) , Budget, Gluten Free, Kid Friendly, Low Carb, Vegan , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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