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

Photo: Lee Harrelson

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

Yield: Serves 6
Recipe from Cooking Light

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Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 11.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 3.4g
  • Carbohydrate: 9.7g
  • Fiber: 2.7g
  • Cholesterol: 0mg
  • Iron: 1mg
  • Sodium: 241mg
  • Calcium: 51mg


  • 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. 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).
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