Calabacitas Guisadas (Stewed Zucchini)

A staple of Mexican home cooking, this dish coaxes maximum flavor from a handful of honest ingredients. Zucchini cubes are finished in a quick tomato-serrano sauce until the liquid evaporates and each piece is glossed with concentrated, lightly spiced vegetable juices. Diana Kennedy presents it as everyday food — the kind a skilled home cook makes without thinking twice, but which rewards careful attention to heat and timing.

‹Swipe for the next dish›

Serves4 as a side

Within reach3of 6 in Keremeos

Three in town · three not yet within reach.

How the 6 are reached

In town: 3 · white onion, finely chopped, garlic clove, peeled and finely chopped, zucchini, trimmed and cut into ½-inch (1.3 cm) cubes (about 4 medium)
Not yet within reach: 3 · safflower oil, tomatoes, unpeeled, finely chopped (about 1 medium), chiles serranos, finely chopped

Cook

‹ Previous · Cacalas (Toasted Guaje Seeds with Lime and Salt)|Next · Calabacitas: New Mexican Squash Preparation ›

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

2 tablespoons

safflower oil

Not yet within reach of Keremeos · each reach is counted

2 tablespoons

white onion, finely chopped

In town · Komatsu Japanese Market · Kelowna →

garlic clove, peeled and finely chopped

In town · Komatsu Japanese Market · Kelowna →

6 oz (170 g)

tomatoes, unpeeled, finely chopped (about 1 medium)

Not yet within reach of Keremeos · each reach is counted

1–2

chiles serranos, finely chopped

Not yet within reach of Keremeos · each reach is counted

1 lb (450 g)

zucchini, trimmed and cut into ½-inch (1.3 cm) cubes (about 4 medium)

In town · Komatsu Japanese Market · Kelowna →

Sea salt to taste

Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Keremeos →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

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.

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.

Add the zucchini cubes and sea salt. Stir to coat. Cover the pan and cook 5 minutes.

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.

III