Calabacitas

From EatingWell: May/June 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

READER'S COMMENT:

"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! "

6 servings, about 2/3 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

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)

Preparation

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

Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium.

Nutrition Bonus: Vitamin C (30% dv).

Exchanges: 1 vegetable, 1/2 fat