Serve with rice or over shredded Napa cabbage tossed with olive oil and salt.
Cooking Light SEPTEMBER 2011
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).
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