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.

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Serves4 as a side

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Three not yet within reach.

How the 3 are reached

Not yet within reach: 3 · safflower oil, tomatoes, unpeeled, finely chopped (about 1 medium), chiles serranos, finely chopped

Cook

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The Market List

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2 tablespoons

safflower oil

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2 tablespoons

white onion, finely chopped

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garlic clove, peeled and finely chopped

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6 oz (170 g)

tomatoes, unpeeled, finely chopped (about 1 medium)

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1–2

chiles serranos, finely chopped

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1 lb (450 g)

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

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Sea salt to taste

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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