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This makes a delicious side. It tastes like bruscetta without the bread. I got it from Extending the Table, and it says it's from Madagascar although it looks more Italian than anything to me.
- Cut zucchini into long, 1-inch wide strips and boil for two minutes. Transfer to skillet and saute briefly in oil.
- When zucchini is lightly browned, add remaining ingredients. Cook briefly and stir gently so that the zucchini strips don't tear apart. Turn off heat and let rest at least 30 minutes to absorb flavor. Reheat if needed.
- Remove bay leaves and garlic cloves and serve with rice.