Directions:
- Melt butter or heat oil in a deep skillet or wide pan.
- Sautee the zucchini and onion.
- Season with salt to taste.
- Cover the skillet and simmer until tender but not mushy soft.
- Move skillet around to avoid zucchini sticking to bottom of skillet.
- If zucchini dries up, add a few teaspoons of water.
- On another pan or skillet, sautee the chorizo until it releases its grease.
- Drain off the grease and add it to the zucchini, poblano strips and the epazote.
- Cook uncovered for about 5 minutes for flavors to blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.84 Kcal (255 kJ) | ||
| Calories from fat | 34.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 4.76mg | 0% | |
| Potassium | 539.7mg | 11% | |
| Total Carbs | 4.09g | 1% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 39.1mg | 65% | |
| Iron | 1.2mg | 6% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.24 Kcal (202 kJ) | ||
| Calories from fat | 27.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 6% | |
|---|---|---|---|
| Cholesterol | 8.07mg | 3% | |
| Sodium | 3.78mg | 0% | |
| Potassium | 427.97mg | 11% | |
| Total Carbs | 3.25g | 1% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 1.05g | 5% | |
| Protein | 2.79g | 7% | |
| Vitamin C | 31mg | 65% | |
| Iron | 0.9mg | 6% | |
| Calcium | 23.9mg | 3% | |
* 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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