Recipe by Valeria
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.
Top Review by jrose
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.)
- 4 medium zucchini
- 2 tablespoons vegetable oil
- 3 tomatoes, chopped
- 4 bay leaves
- 8 garlic cloves, crushed
- salt and pepper
Directions See How It's Made
- 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.