Directions:
- Preheat the oven to 350*F.
- Heat the oil in a large skillet, and saute the onion for about 4 minutes on medium heat. Add the yellow squash, zucchini, oregano, salt, cumin, garlic, and black pepper. Saute 5 minutes, stirring often.
- Stir in the tomatoes and chile peppers. Transfer the mixture to an oven proof 2 1/2 quart casserole, cover, and bake for 30 minutes.
- Stir in the cilantro, and serve immediately or let cool to room temperature. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.52 Kcal (279 kJ) | ||
| Calories from fat | 41.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 7% | |
|---|---|---|---|
| Sodium | 300.75mg | 13% | |
| Potassium | 216.44mg | 5% | |
| Total Carbs | 5.88g | 2% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 27.3mg | 45% | |
| Iron | 0.8mg | 4% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 70.12 Kcal (294 kJ) | ||
| Calories from fat | 43.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Sodium | 317.05mg | 13% | |
| Potassium | 228.18mg | 5% | |
| Total Carbs | 6.2g | 2% | |
| Sugars | 3.38g | 13% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 28.8mg | 45% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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