Serve with rice or over shredded Napa cabbage tossed with olive oil and salt.
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
How to Make It
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.
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).
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