Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

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).

    Advertisement

Nutrition Facts

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.
Advertisement