I thought about this dish for a whole year, and when I went back to Zihua, my goal was to get that recipe.
It's really easy, just zucchini cooked with onion, garlic and tomato. But then you put on thick Mexican crema and crumbled Mexican cheese, and it becomes something wonderful.
It's even better if you can get zucchini as sweet and fresh as those at Carmelitas. Farmers markets should take care of that.
Remember to rub the oregano between your palms until it is as fine as pepper, she says. It's a small touch, but it makes a difference.
From Carmelitas restaurant, Zihuatanejo
1 tablespoon oil
1/4 onion, finely chopped
1 clove garlic, minced
1 pound zucchini, quartered lengthwise then cut crosswise into 1/2-inch chunks
1/2 pound roma tomatoes, chopped
Rounded 1/4 teaspoon dried oregano, finely crumbled
Cotija cheese or other crumbly dry cheese
Heat the oil in a large skillet. Add the onion and garlic and cook until softened. Add the zucchini and cook 10 minutes, stirring often.
Add the tomatoes, salt and oregano. Cook, stirring occasionally, until very tender, about 10 minutes.
Serve topped with crema and crumbled cheese.
Makes 4 servings.