Zucchini Provencal Style

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

This is not even a recipe, but once prepared in this way, you will never want to eat zucchinis (courgettes) any other way. Norbert and Valerie always make this for us when we build the fire together in their back garden in the south of France. The secret is primarily in the high-quality olive oil.


Wrap whole, medium-sized zucchinis (courgettes) in aluminium foil. Place them in the hot fire, as you do when you roast potatoes. They will be cooked after 20 minutes. Do not forget to turn occasionally if you do not cook them in, but on top of the fire. Remove from the fire, open the foil and transfer the zucchini to your plate. Cut in half lengthways. Top the cooked zucchini with good quality olive oil and sprinkle with sea salt and pepper. Eat with a spoon!