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

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

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

Makes: 6 servings, about 2/3 cup each

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  • 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)


  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).


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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