Zuc­chini and to­mato ragu.


Halliday - - Food & Wine -

This del­i­cately flavoured dish is a lit­tle like a French rata­touille.

I like to eat it in a bowl for a quick lunch or serve it as a side dish for grilled meats. If you leave out the cheese it is lovely with grilled fish too. Al­ter­na­tively, add a poached egg and call it break­fast, or stir in some hot pasta shells and it will be a per­fect pasta sauce. 6 tbsp ex­tra vir­gin olive oil

1 onion, peeled and roughly chopped

2 gar­lic cloves, peeled and lightly crushed

350g zuc­chini, sliced into rounds (a mix of green and yel­low, if pos­si­ble) Salt and freshly ground black pep­per

200g ripe toma­toes (round, cherry or plum), cut into 1cm cubes

125g moz­zarella, roughly torn

15g pars­ley, roughly chopped

15g basil leaves, roughly torn

Heat the oil in a large non-stick fry­ing pan over a medium heat. Add onion and gar­lic, and fry for about 10 min­utes un­til onion is translu­cent. Add the diced zuc­chini to the pan, sea­son with salt and pep­per, and toss through.

Cook the zuc­chini for a few min­utes, stir­ring fre­quently, un­til they start to be­come golden.

Stir in the toma­toes and cook for a cou­ple of min­utes un­til they have just be­gun to soften and the zuc­chini is al dente. Serve straight away while the zuc­chini and toma­toes are still steam­ing hot, topped with the moz­zarella and herbs.

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