Photo: Lee Harrelson
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 6

Serve with rice or over shredded Napa cabbage tossed with olive oil and salt.

How to Make It

Step 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.

Step 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).

Step 3

 

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