Squashed Zucchini

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is hardly a recipe, but Giovanni’s mother does them like this and so did his grandmother. Although as a young boy he didn’t enjoy them, he grew into these. The zucchini tastes more concentrated somehow — more like a gem squash this way. I love this sort of thing that has been passed down through a family.


  • 1 garlic clove, peeled and squashed a bit
  • 3 tablespoons olive oil
  • 8 zucchini (courgettes)
  • 4 basil leaves, torn
  • sea salt flakes, to serve
  • olive oil, to serve


Put the garlic and oil in small bowl. Bring a large pan of salted water to the boil, add the zucchini and boil them for 20 minutes or so until they are nice and soft. Remove them with a slotted spoon and line them up on a plate. Put another plate on top and press down a little to squash the water out of the zucchini. Pour off the water and do the same thing again, so all the liquid is removed. Drizzle the garlic oil over the top, scatter with the basil leaves and sprinkle with salt flakes. Serve warm, whole or in thick slices, drizzled with more olive oil if you like it.