Calabacitas (Spicy Mexican Zucchini)

Really easy to make and really simple. Great as a side with beef or chicken. Takes a little while to cook, though, because the acidity of the tomatoes slows the cooking of the zucchini.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  lb zucchini, sliced (use small, young zucchini)
• 1  medium onion, finely chopped
• 2  garlic cloves, chopped
• 1 (14 ounce) can diced tomatoes
• 2  canned jalapeno peppers, chopped
• 1  tablespoon fresh cilantro, chopped
•  salt, to taste

Directions

1. Heat the oil in a pot and add all ingredients, except the salt. Bring to simmering, then cover and cook over low heat for about 30 minutes, until the zucchini slices are tender. (Add a little tomato juice, vegetable or chicken broth, or water, if the mixture is drying out.) Season with salt and serve.