Calabacitas (Spicy Mexican Zucchini)

Name: Calabacitas (Spicy Mexican Zucchini)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 lb zucchini, sliced (use small, young zucchini); 1 medium onion, finely chopped; 2 garlic cloves, chopped; 1 (14 ounce) can diced tomatoes; 2 canned jalapeno peppers, chopped; 1 tablespoon fresh cilantro, chopped; salt, to taste

Submitted by Cluich

"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."

Download

Ready In:: 40mins
Ingredients:: 8
Serves:: 4

ingredients

2 tablespoons vegetable oil
1 lb zucchini, sliced (use small, young zucchini)
1 medium onion, finely chopped
2 garlic cloves, chopped
1 (14 ounce) can diced tomatoes
2 canned jalapeno peppers, chopped
1 tablespoon fresh cilantro, chopped
salt, to taste

directions

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.