Calabacitas (Mexican-flavored vegetable side dish)

Ingredients

• 1 medium onion, cut in half and sliced thin
• 4 medium cloves garlic, pressed or finely chopped
• 2 cups zucchini, diced into 1/2 -inch cubes
• 2 cups yellow squash, diced in 1-inch cubes
• 15 oz can (BPA free) diced tomatoes, drained
• 4 oz can (BPA free) of diced green chili
• 1 TBS + 3 TBS chicken or vegetable broth
• 1/4 cup chopped cilantro
• 3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
• salt and black pepper to taste
• *Optional: drizzle with olive oil before serving

Directions

1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
2. Prepare all the vegetables.
3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
5. Stir in herbs, salt, and pepper.

Nutrition Highlights

Foods in This Recipe