This recipe comes from Diana Kennedy’s “The Cuisines of Mexico”. Diana writes: “There are hundreds of ways of cooking squash in Mexico, and every cook has her own method and seasoning. This was our maid Godileva’s way of preparing them, and the dish frequently appeared on our dinner table. It has an exotic flavor, and is quite unlike any other squash dish I have come across.”

1 ½ lb. diced zucchini

2 medium tomatoes, diced
6 whole peppercorns

4 sprigs fresh coriander
2 sprigs fresh mint
1/2″ stick cinnamon
4 whole cloves
2 whole chiles serranos
1/2 cup light cream
Salt to taste

Combine everything in a pot and cook over a very low flame, stirring occasionally so it does not stick. Add a little water if it looks like it is getting too dry. It will take about 30 minutes to cook, the zucchini should be very soft, the milk or cream should be absorbed with no liquid remaining in the pan. The chilies should remain whole and just flavor the squash — it should not be picante. It is even better reheated the next day.