Calabacitas

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.

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)

Instruction

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).