Mexican zucchini, also called ‘Mexican squash’ or ‘Gray Squash’ is a very flavorful variety of summer squash. In this stove-top meal which is reminiscent of Spanish Paella, we have combined the flavors of Mexico with the nutrition of textured vegetable protein to make a festive vegetarian meal.
- 1 Anaheim pepper
- 1 c TVP chunks (textured vegetable protein) (or TSP for textured soy protein)
- 3 c boiling water
- 1 1/2 tsp beef style vegetarian seasoning and broth mix
- 1 tsp ground annatto (achiote) (optional)
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 tsp taco seasoning
- 1 tsp salt
- 3 c Mexican gray squash, cut in 1/2 inch half-circles
- 2 c corn (fresh, frozen or drained canned)
- 2 c chopped tomatoes, fresh or canned with juice
- 2 Tbsp fresh cilantro, minced (or use 1 Tbsp dry)
- 1 bay leaf
- 1/2 c long grain white rice
- Roast the Anaheim pepper over an open flame or in a hot oven until charred on all sides. Remove stem and chop, leaving the seeds and charred skin on.
- In a medium saucepan, combine the TVP with the boiling water, broth mix, and anatto.
- Simmer on medium for 5 minutes.
- Turn off the heat and set aside.
- In a large heavy, lidded pot or Dutch oven, heat the olive oil on medium.
- Saute the onion for 2 minutes.
- Add the garlic, taco seasoning, and salt and saute another 30 seconds.
- Add the squash, corn, tomatoes, cilantro, and bay leaf. Stir in the TVP with all its soaking liquid and bring to simmering.
- Stir in the rice and cover.
- Simmer on low for 30 minutes, stirring once or twice.
- Turn off heat, and cover. Allow to stand 10 minutes before serving.
- Serve hot with extra cilantro.