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Zucchini & Poblano Pepper Saute

It’s easy to get into a rut with side dishes. Quick steamed veggies, baked potatoes, salad, brown rice, repeat. Since that can quickly get boring, I am always looking for new quick and easy side dishes that are both healthy and a little more exciting than my normal choices. I also love a side dish that can be easily re-purposed into another meal later in the week. This simple, delicious side dish of zucchini, red onion, and poblano peppers fits the bill perfectly. It’s a great side to liven up any meal and tastes incredible in an omelet, egg mug, quesadilla, or stuffed into a sweet potato with a little cheese for a quick breakfast or lunch.

Zucchini & Poblano Pepper Saute
Servings: 4
Serving Size: 1/4 recipe
Nutritional Information: 45 calories, 2.4g of fat, 5.5g of carbohydrates, 1.3g of fiber, 1.1g of protein, 0g of sugar
Weight Watchers® PointsPlus®: 1 *

Ingredients

  • 2 tsp. olive oil
  • 1 red onion, sliced thin
  • 1 poblano pepper, seeded and sliced thin
  • 1 garlic clove
  • 1-2 zucchini, chopped (around 2 cups)
  • 1-2 tbsp. water
  • Salt and pepper

Instructions

  1. Heat the olive oil over medium high heat. Add the onion and poblano pepper. Cook for 6-8 minutes until tender.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the zucchini and water. Cover and cook for 3-4 minutes until zucchini are tender. Season with salt an pepper.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Zucchini & Poblano Pepper Saute

  1. Veronica on June 11, 2014

    Hey! What could I substitute for the poblano pepper? They’re not easy to find around here.

    Reply
    • Kristen on June 12, 2014

      If you aren’t craving spice you could use any regular bell pepper. If you want something on the spicy side you could use a cubanelle or seeded jalapeno.

      Reply
  2. Jlsf on July 27, 2014

    This is an amazing recipe! Really delicious. Full-disclosure, we started the sauté in the pan we used to make taco meat (thus adding to the flavor), but wanted to thank you for an inspired way to make a veggie side dish for our Mexican lasagna. :)

    Reply

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