Recipe - Calabacitas Guisadas (Stewed Zucchini)

2 tablespoon Oil
2 tablespoon Finely chopped onion
1 Clove garlic; peeled and
minced
1 md Tomato; finely chopped
1 Serrano or Jalapeno chile;
finely chopped
1 pound (about 4 medium) zucchini;
trimmed and cut into 1/4"
cubes
Salt to taste

OPTIONAL
2 Chiles Poblanos; charred,
peeled & cut into strips
1/3 cup Grated Muenster cheese

Date: Wed, 13 Mar 1996 08:43:35 0600

From: Judy Howle howle@EbiCom.net

RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat oil in skillet. Add the
onion and garlic and fry gently without browning for about 1 minute. Add
the tomatoes and fresh chiles and cook over fairly high heat to reduce the
sauceabout 5 minutes. Add the zucchini and salt to taste, cover the pan
and cook for 5 minutes. Remove cover and cook over fairly high heat,
stirring and scraping the bottom of the pan from time to time to prevent
sticking, until juice has been absorbed and the zucchini is well seasoned,
about 5 minutes. Serve alone as a vegetable course or as follows: Add 2
CHILES POBLANOS, charred, peeled, and cut into strips. Sprinkle with 1/3
cup grated Muenster cheese

CHILEHEADS DIGEST V2 #267

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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