Vegetables & legumes
Mexican-Style Zucchini
Light zucchini stew with corn, tomato and chili.
VegetarianVeganGluten-free
Ingredients
- 500 g zucchini (calabacitas), diced
- 1 cup corn kernels
- 2 tomatoes
- 1/2 onion
- 1 serrano pepper
- 2 garlic cloves
- Salt and pepper to taste
- Epazote to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and pepper in the mixing bowl and chop 3 sec/speed 5. Sauté 4 min/120°C/speed 1 with a bit of oil.
- Add the chopped tomatoes and blend 5 sec/speed 4; cook 5 min/100°C/speed 1.
- Add the zucchini, corn, epazote, salt and pepper. Set 15 min/100°C/reverse/spoon speed.
- Check that the zucchini is tender but firm.
- Adjust the salt.
- Serve as a light main dish or side.
Tips
- Don't overcook it so the zucchini doesn't release too much water.
- Add queso fresco when serving if you're not going for a vegan version.
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