Equipment
Ingredients
Aromatics and Base
- 15 ml olive oil, liquid
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, minced
Main Vegetables
- 2 zucchini, diced into 1.5cm cubes
- 2 roma tomatoes, diced
Seasoning
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium-high heat. Allow the pan to get hot enough that a drop of water sizzles instantly.
Add the diced yellow onion, green bell pepper, and minced jalapeño to the hot skillet. Toss frequently until the onions begin to soften and turn translucent.
Stir in the diced zucchini. Spread the vegetables into a single layer and let them cook undisturbed for a minute at a time to develop a slight golden-brown sear.
Fold in the diced tomatoes, kosher salt, and black pepper. Stir gently to combine. Allow the mixture to cook just until the tomatoes begin to break down and release their juices, forming a very light glaze.
Remove the skillet from the heat immediately to prevent overcooking. Taste and adjust seasoning if necessary, then serve.
Chef's Notes
- High heat is essential for this recipe. You want to quickly sear the outside of the zucchini and peppers to lock in their crispness before the inside turns to mush.
- If you prefer a less watery final dish, core the tomatoes to remove their watery center and seeds before dicing them.
- To elevate the flavor further, finish the dish off the heat with a squeeze of fresh lime juice or a sprinkle of crumbled feta or cotija cheese, depending on which flavor profile you lean towards.
- Uniformity in knife work ensures even cooking. Take your time to dice the onions, peppers, and zucchini to roughly the same size.
Storage
Refrigerator: 3 days — Store in an airtight container. Vegetables will release water as they sit.
Reheating: Reheat in a skillet over medium heat for 3 to 4 minutes until warmed through, or microwave in 30-second intervals.
