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

Ingredients

• 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

Preparation

1. 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. 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).
3.