SPANISH SQUASH MEDLEY
This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CALABACITAS (MEXICAN STYLE ZUCCHINI)
Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I've ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.
Provided by Ana Frias
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil and butter over medium heat.
- Add the onion and cook about two minutes.
- Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
- Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
- Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
- Serve warm and sprinkle with some of queso fresco
Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg
CALABACITAS
This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.
Provided by Isabel Eats
Categories Side
Time 30m
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
- Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
- Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
- Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g
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