Zucchini in Cuban-Style Cherry Tomato Sofrito with Almond-Cacao Picada

Zucchini in Cuban-Style Cherry Tomato Sofrito with Almond-Cacao Picada Recipe
Photo: Lee Harrelson
Serve with rice or over shredded Napa cabbage tossed with olive oil and salt.


Serves 6
Total time: 23 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 147
Fat 11.6 g
Satfat 1.5 g
Monofat 8.1 g
Polyfat 1.3 g
Protein 3.4 g
Carbohydrate 9.7 g
Fiber 2.7 g
Cholesterol 0 mg
Iron 1 mg
Sodium 241 mg
Calcium 51 mg


1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
1 medium yellow onion, thinly vertically sliced
8 ounces coarsely chopped cherry tomatoes
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/16 teaspoon ground allspice
5 cups cubed zucchini (about 11/2 pounds)
12 almonds, toasted
1/4 cup roasted cacao nibs
2 cloves garlic
1/4 cup fresh flat-leaf parsley leaves
1 cup fat-free, lower-sodium chicken broth


1. Heat a large skillet over medium heat; add oil. Swirl to coat. Add chopped garlic; sauté 10 seconds, stirring constantly. Add onion; sauté 4 minutes, stirring occasionally.  Add tomatoes; sauté 3 minutes. Stir in oregano, salt, cumin, red pepper, and allspice.  Add zucchini; cook 2 minutes.

2. Combine cocao, parsley, almonds, and whole garlic cloves in a mortar; pound with pestle until a paste forms. Stir cocao mixture into zucchini mixture; add broth. Bring to a simmer. Cover and cook 5 minutes. Yield: 6 servings (serving size: about 2/3 cup).


Maricel E. Presilla,

Cooking Light

September 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note