AJLR, 17 July 09, Recipe Thread
2 lbs of courgettes (zucchini)
1 clove garlic
2 rounded T condensed tomato paste
1 T vegetable oil
Seasoning to taste
a few basil leaves (optional)
Skin and chop the garlic and add to the (hot) oil in a large frying or saute pan. Quickly cut each (already washed and trimmed) courgette right down the centre and then chop across on a slight diagonal at approx half inch intervals. Add to the pan with the garlic and fry until lightly browned on both side. Turn the heat down a bit and add the tomato paste and 2 T water, also the seasoning. I add a scant half tsp of sugar at this stage also, as it brings out the tomato flavour beautifully. Stir and fry for a couple more minutes, until the courgette pieces are well coated in tomato. Serve with a scattering of basil leaves if you have them to hand.
This goes with almost anything as a side dish. It’s also good as an omelette filling, or with cooked pasta stirred in and then parmesan grated on top.
A slight variation on this is to add a finely chopped onion once the courgettes are starting to brown, letting them cook together for a few minutes, then adding a can of chopped tomatoes instead of the condensed paste and allowing it to cook down a bit. Also very good.