Braised zucchini & peppers veracruz-style

Braised zucchini & peppers veracruz-style

By
From
Taqueria
Serves
4
Photographer
Chris Middleton

Zucchini is such a versatile vegetable and goes particularly well with the flavours of this rich and creamy tomatobased sauce. In my opinion, the trick to a successful zucchini dish is the correct degree of cooking. Though it may sound odd, you have to overcook a zucchini to understand its charm – braised like this it should retain a little bite which yields to an unctuous, marrow-like texture as pleasing as any slow-cooked meat.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
250g padrón peppers or bullhorn chillies, (see Latin Larder)
1 jalapeno, sliced
3 garlic cloves, crushed
1 teaspoon dried oregano or epazote
1 teaspoon ground cumin
1 teaspoon smoked paprika
500g ridged or white zucchinis, cut into 2 cm rounds
400ml Veracruz sauce
30g capers, rinsed
1 large handful basil leaves, shredded
1 large handful mint leaves, shredded

Method

  1. Heat the oil in a large frying pan over medium–low heat. Cook the padrón peppers, jalapeño, garlic, oregano and spices until softened.
  2. Add the zucchini pieces to the pan and cook for 2 minutes until translucent and beginning to soften, then pour over the Veracruz sauce, increase the heat to a moderate simmer and cook for a further 5 minutes. Stir in the capers and herbs and cook for a final 2 minutes, then remove from the heat and leave to cool slightly before serving.

* Tip

  • As an alternative to zucchini, try braising other vegetables – such as cauliflower, broccoli or okra – in the Veracruz sauce for equally delicious results.
Tags:
Mexican
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