Calabacitas - 4g Carbs, g Fiber, 0g Added Sugar
From: Eating Well - May/June 2007, Eating Well for a Healthy Heart
Cookbook (2008)
Enjoy this traditional Southwestern dish of sauteed summer squash,
onions and peppers as a side or as a vegetarian filling for tacos.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight
| Gluten free
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Serving Size: about 2/3 cup each
1 Tbsp 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 tsp salt
2 Tbsp chopped fresh cilantro, (optional)
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).
Servings: 6
Serving Size: about 2/3 cup each
Nutrition per Serving:
40 Calories, 2g Fat, 0g Sat, 2g Mono, 0mg Cholesterol, 1g Protein,
4g Carbs, g Fiber, 0g Added Sugars, 1199mg Sodium, 201mg Potassium
Nutrition Bonus: Vitamin C (30% dv)
Exchanges: 1 vegetable, 1/2 fat
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