Calabacitas

1. Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes.
2. 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.