7 Reviews
From: EatingWell Magazine, May/June 2007

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

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh cilantro, (optional)


  • Active

  • Ready In

  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 information

  • Serving size: about ⅔ cup
  • Per serving: 40 calories; 3 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 21 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 159 IU vitamin A; 16 mg vitamin C; 14 mg calcium; 0 mg iron; 198 mg sodium; 195 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

Reviews 7

July 12, 2013
profile image
By: EatingWell User
You Can Make This For Me ANYtime! I was looking for a recipe to use yellow squash and zucchini from this week's CSA and a friend shared this link. I didn't have a pepper so I used garlic--which is actually what my friend uses all the time instead of the pepper--and added some spices. I also threw in a handful of Trader's Joe's roasted corn per a suggestion elsewhere in these comments. My husband came home in a bit of a mood with a headache and by the time he finished this he was smiling!
January 02, 2012
profile image
By: EatingWell User
My family and I loved this recipe! I took heed of the other reviews concerning blandness, so I added a garlic clove and threw some corn in at the end. Yum oh on this veggie side dish!
August 13, 2010
profile image
By: EatingWell User
Added a little soy-rizo and some smoked chipotle powder, with a little black beans. Spiced it up!!
June 29, 2010
profile image
By: EatingWell User
This was a quick, easy dish to serve with a SW entree, a welcome change from the usual beans or rice. I served it with a flavorful chorizo-shrimp-rice stuffed pepper and a black bean salad with a tangy lime vinaigrette, so having a lightly seasoned side dish as well complimented the meal. I thought salt, black pepper, and cilantro were all that it really needed -- nice and fresh.
April 19, 2010
profile image
By: EatingWell User
This dish was just ok for me. It did make a nice side to compliment more flavorful foods though, as the flavor didn't over-power anything, but it was a little bland.
January 18, 2010
profile image
By: EatingWell User
As written, it's pretty bland. My 10.5 month old usually loves squash and zuchinni and she wasn't even that into it. (It's not the chili. She just doesn't do bland food). I'm going to perk up the leftovers with some cumin and see if that works better.
October 26, 2009
profile image
By: EatingWell User
I always cook zucchini.. and as I turn the stove off, I add a cup of corn and 1 cup of fresh Mexican cheese......... yummy!
More Reviews