This dish is adapted from a recipe for the traditional Southwestern dish, Calabacitas. The original recipe uses one poblano or Anaheim chili pepper and no sweet peppers. This version combines our CSA hot and sweet peppers to approximate the original.
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 small sweet pepper, seeded, diced
1 jalapeno pepper, seeded, de-veined and minced (or other hot pepper, to taste)
2 cups diced zucchini
2 cups diced yellow or patty-pan summer squash
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (optional)
Heat oil in a large nonstick skillet over medium heat. Add onion and peppers; cook, stirring, until soft, about 4 minutes. Add zucchini and other summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from heat and stir in cilantro, if using.
Adapted from “Eating Well,” May/June 2007.