Directions
To prepare the round zucchini, first cut off any of the remaining stem. Then cut it into quarters, do so from the top so that it resembles something like apple wedges. Each of the four quarters should now be sliced into even-sized pieces. Prepare the remaining ingredients.
Heat the olive oil in a large pan. Once the oil is hot add the onion and sauté it until soft and translucent. Next add the chiles, zucchini pieces, minced garlic, and dried epazote if using. Sprinkle a little bit of fine sea salt over the vegetables and sauté until the chiles and zucchini have softened to your liking. Taste and if necessary add a bit more salt. Serve.
INGREDIENTS
2 round zucchini (weight is about 800 gm or 1.75 lb.)
4 medium-sized green chiles, sliced into rounds
3.5 oz or 100 grams of purple onion, thinly sliced
4 garlic cloves, finely minced
A pinch of dried epazote leaves, optional
2 tablespoons of olive oil
Large pinch of sea salt, or to taste
Recipe By The Spruce Eats
0 Comments