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Calabacitas

:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (30 votes)

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:
"Added a little soy-rizo and some smoked chipotle powder, with a little black beans. Spiced it up!! "
Calabacitas Recipe

Makes: 6 servings, about 2/3 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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)

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Preparation

  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).

Nutrition

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

Nutrition Bonus: Vitamin C (30% dv).

Exchanges: 1 vegetable, 1/2 fat


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Recipe Categories

Ethnic/Regional
Southwest
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
Saute
Meal/Course
Lunch
Season
Summer
Fall
Holiday
Cinco de Mayo
Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Side dish, vegetable
Publication
EatingWell for a Healthy Heart Cookbook (2008)
May/June 2007
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