Calabacitas

Rating: 4 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 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

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Recipe Summary

total:
20 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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).

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Nutrition Facts

Serving Size: about 2/3 cup
Per Serving:
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.
Exchanges:

1 vegetable, 1/2 fat

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Reviews (1)

Read More Reviews
7 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
I always cook zucchini.. and as I turn the stove off I add a cup of corn and 1 cup of fresh Mexican cheese......... yummy! Read More
EatingWell User
Rating: 4 stars
01/03/2012
My family and I loved this recipe! I took heed of the other reviews concerning blandness so I added a garlic clove and threw some corn in at the end. Yum oh on this veggie side dish! Read More
EatingWell User
Rating: 4 stars
10/30/2011
This was a quick easy dish to serve with a SW entree a welcome change from the usual beans or rice. I served it with a flavorful chorizo-shrimp-rice stuffed pepper and a black bean salad with a tangy lime vinaigrette so having a lightly seasoned side dish as well complimented the meal. I thought salt black pepper and cilantro were all that it really needed -- nice and fresh. Read More
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EatingWell User
Rating: 4 stars
07/12/2013
You Can Make This For Me ANYtime! I was looking for a recipe to use yellow squash and zucchini from this week's CSA and a friend shared this link. I didn't have a pepper so I used garlic--which is actually what my friend uses all the time instead of the pepper--and added some spices. I also threw in a handful of Trader's Joe's roasted corn per a suggestion elsewhere in these comments. My husband came home in a bit of a mood with a headache and by the time he finished this he was smiling! Read More
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
As written it's pretty bland. My 10.5 month old usually loves squash and zuchinni and she wasn't even that into it. (It's not the chili. She just doesn't do bland food). I'm going to perk up the leftovers with some cumin and see if that works better. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
Added a little soy-rizo and some smoked chipotle powder with a little black beans. Spiced it up!! Read More
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