Name: Tender Zucchini
Prep time: 120 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 pumpkins, chopped into cubes; 1/4 cups onion, chopped; 1 clove garlic, chopped; 1 sprig parsley, or cilantro to taste; 2 red beefsteak tomatoes, cut into cubes; 1 teaspoon dry chicken broth or bouillon; 1 teaspoon butter; 1/2 teaspoons vegetable oil; 1 can ear corn, sweet

Preparation

Low

In a saucepan over medium heat, pour in the butter and oil, add the chopped onion until it becomes translucent and then the garlic for a few seconds. Add all the diced zucchini and stir with a wooden spatula until they look shiny, cover them for one minute to let them wilt a bit. *this is where the sweet corn is added. Uncover and add the parsley or cilantro and mix it, then add the diced tomato and the chicken broth powder, cover for 2 minutes. Uncover again to mix the ingredients, now you will notice that the broth released by the tomato; cover so they don’t dry out and let it simmer on low heat for 5 more minutes or until you see the zucchinis well cooked. Adjust the flavor and if necessary add a pinch of salt, turn off the heat and it’s ready.