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

Makes 6 servings, about 2/3 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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)

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: Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium.
Nutrition bonus: Vitamin C (30% dv).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fat

We added 8 oz. of black beans and ate this in whole wheat tortillas. Delicious, and easy on a hot summer night.

Anonymous, Baltimore, MD

Wonderful dish. I added some baby spinach at the end, just until wilted, since I had it in the fridge. Great.

Nan , Wilbraham, MA

Simple ingredients and prep make a surprisingly tasty dish! Great as a side.

Anonymous, Alexandria, VA

Here in northern New Mexico, fresh roasted corn kernels are also added, and grated cheese is sprinkled on top of individual servings. Yummy! The green chile of this region is wonderful, and used in all sorts of recipes. Roast, seed and dice before adding to this recipe. Fantastic!!!

Dianne, Santa Fe, NM

Very easy and tasty side dish. The leftovers reheat well. Good way to use up some of summers bounty.

Kathy, Odessa, DE