Lucky Recipes
Lucky Calabacitas!
Cooking Time:
Difficulty:
Serves:
Ingredients
• canola oil, for frying
• 500g zucchini, cut into quarter moons
• good-quality flaky sea salt (we use Maldon)
• ½ white onion, cut into half-moons
• 4 garlic cloves, finely diced
• ½ fresh habanero, finely chopped (or ½ tsp Lucky Taco Habanero Hot Sauce) optional
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground white pepper
• ²∕³ cup canned tomato pulp (we use Mutti)
• 150g sweetcorn kernels
• 1 tbsp red wine vinegar
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Method
• Heat a large non-stick frying pan over high heat. Add a glug of oil and the zucchini and leave for a few minutes. Then give the pan a shimmy to flip the zucchini pieces. They should have a nice char on one side.
• Cook for another few minutes and then tip into a large mixing bowl.
• Add a generous sprinkle of flaky sea salt over zucchini and set aside.
• Turn heat down to low and add another glug of oil to the pan.
• Add onion, garlic and habanero, if using, and stir. Then add ground spices. Cook for a few minutes, until aromatic and the onion mixture has softened.
• Now add tomato pulp, sweetcorn and vinegar, and cook down for about 5 minutes.
• Add this mixture to the zucchini bowl and stir together so all the ingredients are combined.
• Taste to season (zucchini loves salt) and adjust according to your taste! YUM!
