Ocotopus Recipe
Roasted Zucchini Squash Medailions, Ancho Romesco
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Zucchini
Preheat your oven to 425°F (220°C). Slice the zucchini into 1/2 inch thick medallions. Toss them with olive oil, salt, and black pepper in a mixing bowl.
- 2
Roast the Zucchini
Spread the zucchini medallions on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, flipping halfway through, until golden brown and tender.
- 3
Make Ancho Romesco Sauce
In a blender or food processor, combine the ancho chili powder, diced tomato, garlic cloves, red bell pepper (seeded and chopped), almonds, red wine vinegar, and water. Blend until smooth and creamy.
- 4
Serve
Once the zucchini is done roasting, remove from the oven and serve warm drizzled with the ancho romesco sauce. Garnish with fresh parsley.
