Calabacitas

http://www.eatingwell.com/recipes/calabacitas.html

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook

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

6 servings, about 2/3 cup each | Active Time: 20 minutes | Total Time: 20 minutes

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)

Preparation

1. 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

Per serving : 40 Calories; 2 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 199 mg Sodium; 201 mg Potassium

Exchanges: 1 vegetable, 1/2 fat