Round zucchinis can be found at many grocery stores, farmer's markets, and specialty food stores. They are typically about the size of a softball and may also be called eight-ball zucchini. Normally people hollow out and stuff these zucchinis, but they are just as delicious prepared like in this recipe.
This recipe makes enough for four side dish servings. Though it tastes fantastic alongside an animal protein, I also love to eat this dish over steamed jasmine rice for a vegan meal.
- 2 round zucchini (weight is about 800 gm or 1.75 lb.)
- 4 medium-sized green chiles, sliced into rounds
- 3.5 oz or 100 grams of purple onion, thinly sliced
- 4 garlic cloves, finely minced
- A pinch of dried epazote leaves, optional
- 2 tablespoons of olive oil
- Large pinch of sea salt, or to taste
To prepare the round zucchini, first cut off any of the remaining stem. Then cut it into quarters, do so from the top so that it resembles something like apple wedges. Each of the four quarters should now be sliced into even-sized pieces. Prepare the remaining ingredients.
Heat the olive oil in a large pan. Once the oil is hot add the onion and sauté it until soft and translucent. Next add the chiles, zucchini pieces, minced garlic, and dried epazote if using. Sprinkle a little bit of fine sea salt over the vegetables and sauté until the chiles and zucchini have softened to your liking. Taste and if necessary add a bit more salt. Serve.
If you don't have access to round zucchini substitute it with the more common long variety.
Choose from any of the following green chilies: Hatch or New Mexican chiles, Anaheim, Hungarian wax pepper, or a milder cubannelle chile.