I told you I love to cook, and now I've come back to boast tell you about the yummy, stupid-simple courgette recipe I've sort of fallen in love with these past few weeks. I've always loved courgettes (or zucchini, or whatever the hell you wanna call them. In Romanian, they're essentially called "tiny pumpkin" which I feel is a more appropriate word). But as a kid, I tended towards the greasy, fried, cheesy recipes that seemed so yummy to my immature palate.
Now though, I've got a brand new addiction. Fair disclaimer, it's just a slight modification of this Romanian recipe so credit where it's due.
I'm not sure what to call it in English, other than courgette dish which sounds kinda meh, but that's essentially what it's called in my native language too, so we'll have to go with that, nay?
What you'll need:
- 2 medium zucchini;
- 3 small/medium-sized tomatoes (and no, small doesn't mean cherry tomatoes here, though it might be interesting to use a bunch of those for an extra sweet variation);
- 2 tablespoons passata di pomodoro (Google tells me tomato sauce, but it's more like tomato puree which is thicker and generally better I think for this type of thing) (Anyway, it's completely optional, but I like the consistency and kick it adds);
- 1/2 red onion;
- Garlic to taste;
- Seasoning (personally, I just go with some thyme, fresh basil and the obvious salt and pepper);
- Finally, 2-3 tablespoons of oil;
Obviously, the best recipes are improvised and I tend to add or detract from the original recipe depending on what I've got in the pantry already, so get creative.
Right, what you'll do:
So first, I chopped everything - the onion, the zucchini, the tomatoes and the garlic, just to get that out of the way. Depending on your zucchini, if they're a bit "old", you might have to use a spoon to scrape out the seedy/fibrous inside as that might alter the taste. I was happy with mine, so just diced them.
Tip: You don't have to skin the tomatoes, as the tomato skin can be quite nutritious. Just wash it well.
Anyway, heat up the oil over medium heat in a non-stick pan or pot, then add the chopped onion. Cover and leave for a minute or two. You want it to turn glassy, but not brown, so keep an eye on that.
When the onion's suitably glassy, add the diced courgettes and cover. You don't need to add extra water, since the courgettes are watery by nature, so you're good. Cook like that for 12-15 minutes, stirring occasionally.
You can probably tell when it's time to step in, as the courgettes will have turned a little darker in color and consistency will be a bit mushy. You don't want it to get too mushy, though. Anyway, after about 15 minutes, add in the chopped tomatoes and garlic. Leave to cook for another 3-5 minutes.
After about 3 minutes, add the passata as well if you're using any. This is a good time to also add the seasoning. Again, I used fresh basil since I grow it myself and love it and a bit of dried thyme. You can add spicier seasoning like chili if you like, though this seemed to have a great kick as it was without needing more. But you do you.
Leave it over low fire for another couple of minutes, then serve. Very easy, didn't I tell ya? I served it with cream, but that's totally optional - doesn't detract from the awesomeness of this recipe if you go without.
It takes about 20-30 minutes all in all and it's a great healthy meal option. The above quantities make enough for two, so adjust accordingly to the largesse of thy table ;)
Bon appetit!
