Squashed Zucchini

Preparation info
  • Serves


    • Difficulty


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.


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


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