1 tablespoon canola oil
1⁄4 small yellow onion, minced
1 clove garlic, minced
1⁄2 red jalapeño, stemmed, seeded, minced
2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise
1 ripe tomato, cored, minced
1 tablespoon minced fresh epazote
20 squash blossoms, stemmed (both the epazote and blossoms are available from Melissas.com)
Kosher salt and freshly ground black pepper, to taste
Heat oil in a 12-inch 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, 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.
