Recipes - Slow-Cooked Zucchini
In this recipe, the zucchini are cooked until they are completely soft. They make a nice spread on slices of Turkish bread, or serve it with grilled fish, or warm or cold as a side dish. The recipe comes from Stephanie Alexander's "Cooks Companion" - available at Ground Culinary Centre.
2 tablespoons extra-virgin olive oil
4 zucchini - cut into 2cm chunks
1 clove garlic - finely chopped
1 teaspoon Coriander seeds - coarsely crushed
freshly ground black pepper
juice of half a lemon
Heat oil in a saucepan over a moderate heat, then tip in zucchini, garlic, coriander seeds and season lightly with salt and pepper. Lower heat, cover and cook gently for 20-30 minutes until tender. Remove from heat. Mash zucchini roughly with a fork, then season to taste with the lemon juice and more salt and pepper. Drizzle in a few more drops of oil, if you like.