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: 42 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 199 mg sodium; 209 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