Calabacitas

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

 Calabacitas
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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
  1. 6 servings, about 2/3 cup each

  2. 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 Facts

Servings
6
Per serving
Calories
40
Carbohydrates
4g
Fat
2g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
1g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
201mg
Sodium
199mg
Added Sugars
0g
Exchanges
1 vegetable
1/2 fat
Carbohydrate Servings
0
Vitamin C (30% dv).

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