Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.
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).
1 vegetable, 1/2 fat
This dish was just ok for me. It did make a nice side to compliment more flavorful foods though, as the flavor didn't over-power anything, but it was a little bland.