Calabacitas Makes 6 servings, about 2/3 cup each 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
½ teaspoon salt
2 tablespoons chopped fresh cilantro (optional) Calabacitas Instructions 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). Calabacitas Nutrition Information Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium.
Nutrition bonus: Vitamin C (30% dv).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fat |
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