Fitness Expert

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.


  • 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)


  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add onion and chile; cook, stirring, until soft, about 4 minutes.
  3. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes.
  4. Remove from the heat and stir in cilantro (optional).

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