Calabacitas

BCBSNM Connect Team — Thu, 04 Jun 2026 22:24:33 GMT

Current Revision posted to Recipe book by BCBSNM Connect Team on 6/4/2026 10:24:33 PM

Ingredients: Makes 8 servings

2 TBSP Canola Oil
1 3/4 cups Zucchini Squash, diced
1 3/4cups Yellow Squash, diced
1 1/4 cups Corn Kernels, fresh
1 1/4 cups Yellow Onion, diced
1 cup Hatch Green Chili Peppers, diced
1 1/2 tsp Garlic, minced
1/4 tsp salt
1/4 tsp Black Pepper

Directions:

In a bowl, toss together oil, zucchini, yellow squash, corn, onions, hatch chilies, garlic, salt, and pepper.
Place vegetables on a sheet pan and roast in 350°F oven until tender and golden brown, about 15 – 20 minutes.

Serving Size:
Service size: 1/2 cup

Nutritional Information:
Per serving: 85 calories, 4 g fat, 0 g saturated fat, 85 mg sodium, 12 g carbohydrate, 0 g sugar, 2 g fiber, 2 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Latin American, Side Dishes, Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, High blood pressure - Sodium Conscious, Recipe book, General Healthy - Health Conscious, Salad and Salad dressings