Calabacitas

Calabacitas is a vibrant and flavorful Mexican side dish that showcases the freshness of zucchini, bell peppers, and spices. This low-carb version is perfect for a healthy meal, bringing a delightful mix of textures and tastes to your table.

Ingredients

• Zucchini - 2 medium (about 400g)
• Yellow squash - 1 medium (about 200g)
• Red bell pepper - 1 medium (about 150g)
• Green bell pepper - 1 medium (about 150g)
• Onion - 1 small (about 100g)
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (optional)
• Lime - 1, juiced

Steps

1. Wash and slice the zucchini and yellow squash into half-moons, and chop the red and green bell peppers and onion into small pieces.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
4. Stir in the chopped bell peppers and cook for about 5 minutes until they start to soften.
5. Add the zucchini and yellow squash to the skillet, along with the ground cumin, chili powder, salt, and black pepper. Stir well to combine.
6. Cover the skillet and cook for another 10 minutes, stirring occasionally, until the vegetables are tender.
7. Remove from heat, add lime juice, and stir in the chopped cilantro, if using. Serve warm.

Nutrition

• Calories: 90
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the vegetables.
• Low in calories and carbs, making it a great option for weight management.

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