I like the contrasts of color and texture in this little dish that can be served hot or cold.
Recipe information
Yield
serves 6
Ingredients
1 pound zucchini, cut into thick slices
4 tablespoons extra virgin olive oil
1 pound baby plum tomatoes, cut lengthwise in half
6 garlic cloves, sliced
Salt and black pepper
2 to 3 tablespoons chopped flat-leaf parsley or cilantro
Preparation
Step 1
Boil the zucchini in salted water until very tender. Drain and chop them with a sharp knife in the colander or strainer, then mash them with a fork, letting their excess water escape.
Step 2
In a large skillet, heat 2 tablespoons olive oil, then take it off the heat. Put in the tomatoes, cut side down, and the garlic. Cook over a medium-high heat until the tomatoes have softened and the garlic begins to color. Turn over the tomatoes once, and season with salt and pepper.
Step 3
Add the zucchini purée to the pan with the tomatoes, and stir in 2 more tablespoons olive oil, a little salt, and the chopped parsley or cilantro.
Step 4
Serve hot or cold.
