Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos. Source: EatingWell Magazine, May/June 2007

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Ingredients

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).

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Nutrition Facts

40 calories; 2.5 g total fat; 0.4 g saturated fat; 198 mg sodium. 195 mg potassium; 4 g carbohydrates; 0.9 g fiber; 2 g sugar; 1 g protein; 159 IU vitamin a iu; 16 mg vitamin c; 21 mcg folate; 14 mg calcium; 13 mg magnesium;

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