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

Maricel E. Presilla
Recipe by Cooking Light September 2011

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Credit: Lee Harrelson

Recipe Summary test

hands-on:
23 mins
total:
23 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

147 calories; fat 11.6g; saturated fat 1.5g; mono fat 8.1g; poly fat 1.3g; protein 3.4g; carbohydrates 9.7g; fiber 2.7g; iron 1mg; sodium 241mg; calcium 51mg.
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