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Recipe by Gil Marks

Squash with Tomatoes (Bocaditos de Calavassa)

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Squash with Tomatoes (Bocaditos de Calavassa)
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

35 Minutes
Diets
- Gluten Free - Low Carb - Vegetarian - Vegan - Pescatarian - Low Fat

Cooking vegetables with tomatoes and olive oil, a sign of Turkish-Jewish cooking, is traditional Sukkot fare. 

Ingredients

Main ingredients

  • 3 tablespoons Bartenura Olive Oil or vegetable oil

  • 2 medium onions, chopped

  • 2–3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic

  • 2 pounds (6–8) medium zucchini or yellow squash, peeled and cut into chunks

  • 3 cups (about 12 ounces) peeled, seeded, and coarsely chopped tomatoes

  • 1/2 cup Manischewitz Chicken Broth, vegetable stock, or water

  • 1/4 cup chopped fresh parsley or dill

  • 1 teaspoon sugar

  • about 1 teaspoon salt

  • ground black pepper, to taste

  • 3 tablespoons lemon juice (optional)

For Dairy Version

  • yogurt (optional)

Directions

Cook the Vegetables

1.

Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft and translucent, five to 10 minutes.

2.

Add the squash, tomatoes, water, parsley, sugar, salt, pepper, and, if using, lemon juice.

3.

Cover and simmer over low heat until tender, about 15 minutes.

4.

Serve warm or at room temperature. Can be accompanied with yogurt if chicken stock was replaced with vegetable stock or water. Use olive oil and lemon juice if serving the vegetables cold.

Recipe tags

allergy-friendly budget friendly complex carbs courgettes gluten free Jewish cuisine jewish food pareve option sauted vegetables sauteed veggies Sefardi sefardi food sephardi sephardi food squash tomatoes traditional Jewish food versatile zucchini zucchinis
Squash with Tomatoes (Bocaditos de Calavassa)

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