Cha Cha Calabaza

                                            Calabazas Guisadas (Stewed Zucchini)

Thanks, Mom, for introducing me to this super simple Mexican vegetable side dish. It?s a huge cheat meal, in that you can use canned ingredients as a substitute for fresh, and still have a sizzling, spicy side dish. Try these with my fish tacos, or even as the stuffing for vegetarian tacos by adding vegetarian refried beans or black beans. Zucchini is abundant in the Northeast in the summer, but it is available year-round and usually isn?t too overpriced in the off season. You can use yellow summer squash as well, or even sweet potatoes, parsnips, turnips, or butternut squash, for a hearty winter stew.

Serves 4

4 zucchini, sliced lengthwise, and then cut into semicircles

2 fresh tomatoes, chopped, or 1 15 oz. can diced or stewed tomatoes (try to get low sodium)

1 Spanish or sweet red onion, chopped

3 cloves garlic, minced

1 green chili pepper minced or one 4 oz. can diced green chiles

½ cup chopped cilantro

1 tsp. chili powder, optional

1 tsp. smoked Spanish paprika, optional

Sea salt and freshly ground pepper to taste (omit the salt if you used canned tomatoes with salt)

Sauté onions in olive oil for 3-5 minutes, until translucent, adding garlic midway. If you?re using fresh chili, add it with the onion. You may want to adjust the amount of fresh chili pepper you use according to the amount of heat you like. Add the zucchini and cook for another 4-5 minutes, until it begins to brown, but before it gets mushy. Add tomatoes and seasonings and let cook another 5 minutes until cooked down. If you?re using canned tomatoes and canned chili, add them at the same time and simmer on low until heated through. Add cilantro and let wilt into the stew for a minute before serving.