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Zucchini and Carrots with Tomato |
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Serves: 4
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(Calabacitas y Zanahorias con Jitomate)
Category: Squash
El Campanario, a beautiful and stylish restaurant in a restored eighteenth-century building in San Miguel de Allende, serves this bright mix of fresh vegetables with stuffed chicken breast. The vegetables also go well with other meats or grilled fish.
2 medium carrots, peeled and finely diced (1/4 inch)
1 tablespoon olive oil
1/4 medium white onion, finely chopped
2 medium zucchini, cut into 1/4-inch dice
1 medium tomato, peeled, seeded, and finely chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. In a medium saucepan, cook the carrots in boiling water to cover until crisp tender, about 3 minutes. Drain and rinse under cold running water to stop the cooking. Reserve in a bowl.
2. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the zucchini and reserved carrots. Cook, stirring frequently until the zucchini is crisp tender, 3 to 4 minutes. Add the tomato, cilantro, salt, and pepper. Cook, stirring until completely heated through, 1 to 2 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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