Squashed Zucchini

Name: Squashed Zucchini
Yield: Serves 8
Ingredients: olive oil, to serve; 8 zucchini (courgettes); 1 garlic clove, peeled and squashed a bit; 4 basil leaves, torn; sea salt flakes, to serve; 3 tablespoons olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

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.

Ingredients

1 garlic clove, peeled and squashed a bit
3 tablespoons olive oil
8 zucchini (

Side dish
Gluten-free
Vegan

Method

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