Rating: 4 stars
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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.

Source: EatingWell Magazine, May/June 2007




Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 2/3 cup
40 calories; protein 1g; carbohydrates 4g; dietary fiber 0.9g; sugars 2.3g; fat 2.5g; saturated fat 0.4g; vitamin a iu 159.1IU; vitamin c 16.3mg; folate 21.5mcg; calcium 14.4mg; iron 0.3mg; magnesium 13.3mg; potassium 195.3mg; sodium 198.3mg.

1 vegetable, 1/2 fat