Summer Squash With Poblano, Queso Fresco, And Epazote Recipe
Recipe By Food & Wine
Learn how to make Summer Squash With Poblano, Queso Fresco, And Epazote.
4.9
14 Rating -
Rate
Vegdiet
35minstotal
35m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Summer Squash With Poblano, Queso Fresco, And Epazote Recipe
- 0.33 Medium size fresh poblano chiles
- 0.83 tablespoon Extra Virgin Olive Oil, Divided
- 0.17 inch 1 small red onion, cut into wedges and separated into petals
- 0.33 Medium garlic cloves, thinly sliced
- 0.17 bunch Fresh epazote, leaves separated from stems and stems tied together
- 0.92 inch 1 1/4 pounds summer squash, cut into
- 1/4 teaspoon Kosher salt, plus more to taste
- 1 piece Squash blossoms, stems and stamen removed and discarded, blossoms torn into large
- 0.83 ounce Queso fresco, broken into large pieces
Nutrition
value
value
116
calories per serving
11 g Fat< 1 g Protein3 g Carbs2 g FiberOther
Current Totals
- Fat11g
- Protein< 1g
- Carbs3g
- Fiber2g
MacroNutrients
- Carbs3g
- Protein< 1g
- Fiber2g
Fats
- Fat11g
Vitamins & Minerals
- Calcium121mg
- Iron< 1mg
- Vitamin A17mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B991mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium55mg
- Manganese2mg
- Phosphorus37mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine