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Zucchini Squash with Cream

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 30 min

Servings: 6

Recipe By: Diana Kennedy

From:  The Cuisines of Mexico
Used with permission of William Morrow Cookbooks; Revised edition

Other Side Dishes
Other Mexican

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Zucchini Squash with Cream

1 1/2 pounds zucchini squash
2  medium tomatoes
6  peppercorns
4  sprigs fresh coriander
2  sprigs fresh mint
1  1/2-inch stick of cinnamon
4  whole cloves
2  chiles
1/2 cup thin cream
1/2 teaspoon salt, or to taste
Clean, trim, and dice the squash; skin, seed and chop the tomatoes. Put them in a saucepan together with other ingredients.

Cover the pan with a tightly fitting lid and cook the mixture over low heat, scraping the bottom of the pan and stirring the mixture well from time to time so that it does not stick. If vegetables are drying up too much, add a little water. It will take 30 minutes to cook.

When cooked the zucchini should be very soft, the cream completely absorbed, and no liquid remaining in the pan. The chilies should remain whole and just flavor the squash—it should not be a picante.
Chef Suggestions
This is a very good vegetable dish with meat or fish. It can be prepared well ahead of time and is even better heated up the next day.

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