MEXICAN ZUCCHINI OR YELLOW NECK SQUASH, CALABASITAS GUISADAS

Mexican Zucchini or Yellow Neck Squash, Calabasitas Guisadas image

Provided by Juliann Esquivel

Time 50m

Number Of Ingredients 13

4/5 small calabasitas or young zucchini or yellow squash, diced in small pieces
1 large sweet onion diced
1/2 large cubanelle pepper diced or sweet pepper
1 large serrano pepper seeded and diced fine
1/2 c fresh cilantro diced
4 clove fresh garlic smashed or put through a garlic press
1/4 c or a tad more olive oil
1 can(s) 14.5 ounce diced tomatos
1/4 c red table wine
1/2 tsp oregano, dried or epazote if available
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder

Steps:

1. Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.
2. Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
3. I have only used one serrano but you may add more if you like your calabasitas a little hotter.