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Zucchini

Season Edit

UK: August, September

This recipe is good for when you have a glut of courgettes. It uses the courgettes as the filler with a fairly simple sauce.

Ingredients Edit

  • courgettes
  • tomatoes, ideally plum
  • mixed herbs, dried or fresh
  • sweet pepper
  • olive oil
  • garlic clove

Note on quantities: The sauce should be a balance between the tomatoes and pepper. Then the sauce and the courgettes should be satisfyingly balanced.

Equipment Edit

  • griddle pan or grill
  • saucepan
  • peeler
  • masher

Preparation Edit

  • top and tail the courgettes and cut into two lengthwise. With a peeler cut off a strip of skin on the other side, so that you can rub the garlic along the flesh of each side.
  • finely chop the tomatoes
  • cut a sweet pepper to reveal an edge, then with the peeler peel of strips of pepper till you have enough to balance the tomatoes. Chop the strips finely.
  • have herbs, picked and chopped if necessary, so that ready to add

Method Edit

  1. oil the griddle lightly or brush the courgettes lightly with oil then grill till browned and beginning to soften on both sides
  2. fry the tomatoes in olive oil in the saucepan, and when begin to soften mash slightly, then add the peppers, then the herbs, cook till can mash further to give a fairly thick sauce

Options Edit

  • Serve with fried mushrooms
  • add a small amount of onion or spring onion to the start of the sauce

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