Recipe Image


  • 20 m
  • 20 m
EatingWell Test Kitchen
“Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.”


    • 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)


  • 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).
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