Prep 5 mins
Cook 30 mins
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.
- 4 medium zucchini
- 2 tablespoons vegetable oil
- 3 tomatoes, chopped
- 4 bay leaves
- 8 garlic cloves, crushed
- salt and pepper
- 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.
This was wonderful. My students made it and added fresh herbs such as basil, thyme and or oregano. We used a vegetable peelers to make ribbons of the zucchini. We served it over basmati rice. Yum. ( All of the students in one period loved it.That is huge with teenagers.)
Nice change of pace for zucchini. And the aroma while preparing is delightful. This is an easy to prepare recipe.
The flavor of the Bay Leaves over-powered the dish. Needed more garlic flavor less Bay leaves. Adding other fresh Herbs could also save the dish as the zucchini was like a sponge. I liked the texture of the zucchini (I cut it like suggested) and the flavor of the tomato part. I also had to take out pieces of the zucchini when browning and put on plate so all pieces were done and not burned.