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Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.

Prep: 20 minutes | Total Time: 20 minutes
  • 1 tablespoon
    extra-virgin olive oil
  • 1 medium
    onion, chopped
  • poblano or Anaheim chile pepper, seeded and diced
  • 2 cups
    diced zucchini
  • 2 cups
    diced summer squash
  • 1/2 teaspoon
  • 2 tablespoons
    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).


Nutritional Information

Makes: 6 servings, about 2/3 cup each
  • Calories40
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates4 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium199 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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