• Bethany Klug

Calabacitas (Mexican flavored vegetables)

Prep and cook time: 20 minutes Serves 2 Ingredients: 1 medium onion, cut in half and sliced thin 4 medium cloves garlic, chopped 2 cups zucchini, diced into 1/2 inch cubes 2 cups yellow squash, diced into 1/2 inch cutes 1 tomato, diced 4 oz can diced green chili (optional) 1 TBS + 3 TBS vegetable broth or water 1/4 cup fresh chopped cilantro 3 Tbsp. fresh chopped oregano (or 1 Tbsp dried) salt and pepper to taste *Optional: drizzle with olive oil before serving Directions: Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits. Prepare all vegetables Heat 1 Tbsp. water in large skillet. Sauté onions over medium heat for about 5 minutes, stirring frequently until translucent. Add garlic and sauté for another minute. Add zucchini, yellow squash and remaining water, green chili and cook for another 3 minutes until tender, stirring often Add tomato and continue to cook for a couple of minutes Stir in herbs, salt and pepper. TIP: Have all your vegetables cut before you start to cook to avoid overcooking. The zucchini will start to look translucent and will release a lot of water, diluting the flavor of your dish if it is overcooked.


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