Madagascar Zucchini Skillet

Total Time
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.

Ingredients Nutrition


  1. Cut zucchini into long, 1-inch wide strips and boil for two minutes. Transfer to skillet and saute briefly in oil.
  2. 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.
  3. Remove bay leaves and garlic cloves and serve with rice.


Most Helpful

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.)

jrose September 24, 2009

Nice change of pace for zucchini. And the aroma while preparing is delightful. This is an easy to prepare recipe.

Ducky May 23, 2006

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.

wwbee101 May 17, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a