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1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 poblano or Anaheim chile pepper, seeded and diced
2 cups diced zucchini
2 cups diced summer squash
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (optional)
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Enjoy tacos filled with this traditional Southwestern low fat dish of sautéed summer squash, onions and peppers which can also be served as a side-dish to any main course.
Preparation Time 0 min | Cooking Time 20 min | 6 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 poblano or Anaheim chile pepper, seeded and diced
2 cups diced zucchini
2 cups diced summer squash
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (optional)
Steps
- 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 (optional).
Calories: 42 Cal
Protein: 1.0g
Carbohydrates: 5.0g
Fat: 2.0g
Protein: 1.0g
Carbohydrates: 5.0g
Fat: 2.0g
Other Dietary Information
1 g dietary fiber
199 mg sodium
209 mg potassium
1 g dietary fiber
199 mg sodium
209 mg potassium
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