Choose this easy squash recipe in late summer when your garden is overflowing with zucchini and summer squash. Green chiles add a bit of zing to this colorful side dish that can be served alongside chicken, fish, pork, or beef.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Heat oil over medium heat in a large nonstick skillet. Add zucchini, yellow squash, and onion. Cook for 8 to 10 minutes or until the onion is just tender, stirring occasionally.

  • Add undrained green chilies, tomatoes, and dried oregano (if using). Heat through, stirring occasionally. Stir in fresh oregano (if using), ground pepper, and salt. Serve immediately.

Nutrition Facts

2/3 cup
49 calories; protein 1.9g; carbohydrates 7.8g; dietary fiber 2.3g; sugars 4.2g; fat 1.8g; saturated fat 0.3g; vitamin a iu 621.7IU; vitamin c 28.7mg; folate 40mcg; calcium 40.7mg; iron 0.6mg; magnesium 24.6mg; potassium 401.1mg; sodium 112.4mg.

1 1/2 vegetable