Calabacitas (Spicy Mexican Zucchini) - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 lb zucchini, sliced (use small, young zucchini)
1 medium onion, finely chopped
2 garlic cloves, chopped
1 (14 ounce) can diced tomatoes
2 canned jalapeno peppers, chopped
1 tablespoon fresh cilantro, chopped
salt, to taste

Preparation

Heat the oil in a pot and add all ingredients, except the salt. Bring to simmering, then cover and cook over low heat for about 30 minutes, until the zucchini slices are tender. (Add a little tomato juice, vegetable or chicken broth, or water, if the mixture is drying out.) Season with salt and serve.