Tomatoes and zucchini

Tomatoes and zucchini

By
From
Encyclopedia of Food and Cookery
Serves
4

From Italy comes a superb way with zucchini to serve hot or cold.

Ingredients

Quantity Ingredient
2 tablespoons oil
1 garlic clove, crushed
500g zucchini, cut into 5 mm slices
2 tomatoes, peeled, seeded and diced
salt and freshly ground black pepper

Garnish

Quantity Ingredient
12 black olives, pitted and halved
parsley, finely chopped

Method

  1. Heat oil in a heavy frying pan, add garlic and zucchini and cook, stirring frequently, until softened. Add tomatoes and cook until they are soft. Season with salt and pepper. Garnish with olives and parsley. Serve hot or at room temperature.
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