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Mexican Squash without Corn
A tasty vegetable dish featuring zucchini or summer squash, tomatoes, peppers and shredded carrots. The 2 ingredient sauce pulls the dish together and melds the flavors.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Course:
Side Dish
Cuisine:
Mexican
Keyword:
dairy-free, egg-free, gluten-free, nut-free, vegan
Servings:
6
Calories:
80
kcal
Ingredients
1
cup
shredded carrot
¾
cup
celery, sliced
½
green pepper, sliced
½
cup
onion or shallot, chopped
4
cups
zucchini or summer squash, thinly sliced
1
tablespoon
oil
¼
teaspoon
dried basil
½
teaspoon
garlic powder
⅓
cup
taco sauce
2
teaspoons
yellow mustard
2
large
tomatoes, chopped
Instructions
Grate the carrot and set aside.
Chop celery. Add oil to the pan and saute the celery over low heat as other vegetables are chopped. Stir occasionally.
Slice the green pepper and add it to the pan.
Chop the onion. Add it to the pan. Continue to stir occasionally.
Quarter the zucchini/summer squash lengthwise and slice thinly.
Add the zucchini and carrots to the pan. Stir occasionally so the vegetables cook evenly.
Chop the tomatoes.
When the vegetables are almost cooked, add the tomatoes, basil and garlic powder to the pan.
Combine the taco sauce and mustard in a small bowl. Stir to combine thoroughly.
Add sauce to the vegetables and stir. Heat through.
Enjoy!
Notes
Modified from
The New American Diet
by Soyna Conner MS, RD, and William Conner, MD, Simon and Schuster, New York 1986
Nutrition
Calories:
80
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
350
mg
|
Potassium:
660
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
4055
IU
|
Vitamin C:
38
mg
|
Vitamin E:
2
mg
|
Vitamin K:
18
µg
|
Calcium:
80
mg
|
Folate:
44
µg
|
Iron:
2
mg
|
Zinc:
1
mg