1 tbsp. canola oil

14 small yellow onion, minced

1 clove garlic, minced

12 red jalapeño, stemmed, seeded, minced

2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise

1 ripe tomato, cored, minced

1 tbsp. minced fresh epazote

20 squash blossoms, stemmed (both the epazote and blossoms are available from

Kosher salt and freshly ground black pepper, to taste


Heat oil in a 12″ skillet over medium-high heat. Add onion and cook, stirring, until soft, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute. Add squash and cook, covered and stirring occasionally, until tender, about 3 minutes. Add tomato, and cook, stirring, for 5 minutes. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving.