Zucchini with tomato and spring onions
The most sought after part of the zucchini is the flower, which comes in male and female forms. The male is perhaps more delicate, held by a thin stem. Female flowers are a little sturdier. Both are good stuffed, but for deep frying I prefer the female. That little zucchini on the end provides a functional, and edible, handle.
Photo: Jennifer Soo
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- 1kg of medium-sized zucchini
- 2 bunches of spring onions
- 4 cloves of garlic
- 3 tbsp of extra virgin olive oil
- 3 roughly chopped ripe tomatoes
- pinch or two of salt
- 1 cup of flat-leaf parsley leaves chopped
Wash 1kg of medium-sized zucchini, trimming both ends. Slice each in half top to bottom and cut into bite-size pieces. Trim the bulbs from 2 bunches of spring onions and slice each in half. Chop 4 cloves of garlic. Heat 3 tbsp of extra virgin olive oil in a saucepan and fry the zucchini, onions and garlic for 2-3 minutes on a high heat. Stir gently. Add 3 roughly chopped ripe tomatoes and reduce heat to a simmer. Add a pinch or two of salt and simmer for 8-10 minutes until onions and zucchini are tender. Roughly chop a cup of flat-leaf parsley leaves and add to zucchini. Season with salt and pepper and mix well. Rest for 10 minutes before serving.
Good cold or hot as an accompaniment to crumbed veal cutlets or schnitzel, as well as grilled fish.