Calabacitas al Mojo de Ajo - Zucchini with Garlic Sauce

This recipe will become fan favorite and and it's quick to put together. It is an elegant accompaniment to most saucy dishes. This recipe has been adapted from "Authentic Mexican, Regional Cooking From the Heart of Mexico" by Rick Bayless.

5 from 2 votes

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Course: Brunch, Side Dish

Cuisine: Mexican, Norteno Mexican

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Author: My Hungry Traveler

Equipment

Large skillet
Colander
Small bowl
Wire mesh strainer

Ingredients

6 small Zucchinis, ends trimmed & cut into ½-inch cubes
1 tbsp Salt
1½ tbsp Butter
1½ tbsp Olive oil
6 cloves Garlic, peeled and sliced thin
½ medium Lime
Salt & pepper
1 tsp Dried oregano
¼ cup Flat leaf parsley, chopped

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Instructions

Prepare Zucchini - Place zucchini cubes in a colander in the sink. Sprinkle with salt, lightly toss, and let sit for 30 minutes. When done, rinse Zucchini thoroughly and dry well with paper towels.
Fry Vegetables - About 10 minutes before zucchini's done "sweating", heat butter and oil in a large skillet over medium-low heat. Add garlic slices and cook, stirring, until golden brown, about 3 minutes. Be careful not to burn the garlic or it will turn bitter and ruin the dish. Remove pan from heat and pour into a fine-mesh strainer set over a small bowl. Set garlic aside and pour drained butter-oil in the bowl back into pan and turn heat to medium-high. Add zucchini and cook, stirring, until browned and tender but still a little crunchy, about 8-10 minutes. Remove pan from heat.
Finish Dish - Squeeze lime juice over zucchini in the pan, add toasted garlic slices and toss. Add salt and pepper, oregano, and parsley. Mix and add more salt if necessary. Pour into a warm bowl and serve.

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