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 tablespoon chopped fresh cilantro, (optional)
Cooking Directions
Step 1
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).
Nutrition Info
- Serving: Per serving
- Calories: 40
- Carbohydrates: 4g
- Fat: 2g
- Protein: 1g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 201mg
- Sodium: 199mg
- Exchanges: 1 vegetable, 1/2 fat
- Carbohydrate Servings: 0