Calabacitas (Spicy Mexican Zucchini)

“Really easy to make and really simple. Great as a side with beef or chicken. Takes a little while to cook, though, because the acidity of the tomatoes slows the cooking of the zucchini.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a pot and add all ingredients, except the salt. Bring to simmering, then cover and cook over low heat for about 30 minutes, until the zucchini slices are tender. (Add a little tomato juice, vegetable or chicken broth, or water, if the mixture is drying out.) Season with salt and serve.

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