Calabacitas Guisadas (Stewed Zucchini)

Ingredients

• 2 tablespoons safflower oil
• 2 tablespoons white onion, finely chopped
• 1 garlic clove, peeled and finely chopped
• 6 oz (170 g) tomatoes, unpeeled, finely chopped (about 1 medium)
• 1–2 chiles serranos, finely chopped
• 1 lb (450 g) zucchini, trimmed and cut into ½-inch (1.3 cm) cubes (about 4 medium)
• Sea salt to taste

Method

1. 1
   Warm the safflower oil in a wide, heavy skillet over medium-low heat. Add onion and garlic and cook gently until softened and translucent, 3–4 minutes.
2. 2
   Add the tomatoes and chiles serranos. Cook over medium heat, stirring occasionally, until the mixture reduces to a rough, thickened sauce, about 5–8 minutes.
3. 3
   Add the zucchini cubes and sea salt. Stir to coat. Cover the pan and cook 5 minutes.
4. 4
   Remove the lid. Raise heat to high and cook, stirring frequently, until the liquid is fully absorbed and the zucchini cubes are well seasoned and lightly glazed. Serve immediately.