Zucchini and Yellow Squash, Southwestern Style

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4 of 5 (9)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 47.7

Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 88.2 mg
Total Carbs: 6.3 g
Dietary Fiber: 2.1 g
Protein: 1.4 g

View full nutritional breakdown of Zucchini and Yellow Squash, Southwestern Style calories by ingredient

Introduction

Zucchini and Summer Squash, with a gentle kick of Chili Powder. Wonderful with fajitas or tacos. Zucchini and Summer Squash, with a gentle kick of Chili Powder. Wonderful with fajitas or tacos.

Minutes to Prepare: 5

Minutes to Cook: 5

Number of Servings: 2

Ingredients

One Zucchini, Sliced on the bias 1/4" thick

One Summer Squash, Sliced on the bias 1/4" thick

One tsp Extra Virgin Olive Oil

1/2 tsp Chili Powder (I prefer homemade or Texas Style, which isn't so spicy but has lots of flavor)

Clove Minced Garlic (optional)

Dash Cayenne Pepper (optional if you like it spicy)

Dash Salt

Dash Black Pepper

Directions

Slice your zucchini and squash on the bias. Heat oil in non stick skillet until it just about shimmers. Add chili powder and garlic & cayenne (if using) to oil and stir until fragrant, about 30 seconds. Add squash and zucchini and toss until coated with chili powder / garlic / oil. Sautee until tender, tossing often. Serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user SCRAPKAT.