Prep 15 mins
Cook 15 mins
Nice light luncheon or side dish or even a first course for a dinner party. from Canadian Living mag.
- 3 tablespoons olive oil
- 4 large ripe tomatoes, peeled,seeded and chopped
- 2 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 small zucchini, trimmed (about 1 1/2 lb)
- 2 cloves garlic, smashed
- cayenne pepper
- 1 tablespoon freshly grated parmesan cheese
- In saucepan, heat 1 tablespoon of the oil over medium heat.
- Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
- Remove bay leaf.
- Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
- (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
- Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
- Remove to paper towel lined baking sheet and keep warm in low oven.
- Repeat with remaining oil, zucchini, garlic and cayenne.
- Arrange zucchini mixture on warmed serving platter.
- Pour sauce over and sprinkle with parmesan.
- Serve immediately.
Fantastic taste and presentation.
First rate stuff, and good for you as well! I used fresh parsley and basil instead of listed herbs, and added some toasted pine nuts. Nice and light for summer. Will definately keep this recipe on hand for those mysterious bags of zucchini that show up on my doorstep in August...
Thank-you! I had seen this in Canadian Living and didn't save it (and also couldn't remember where I had seen it! :) Anyway, its great. The zuki done this way is so good and so low fat.