Zucchini obsession

Added to a stir-fry, curry, cake or fritter, cut in rings, julienned or grated – zucchini happens to be an extremely versatile vegetable! It is also commonly known as baby marrow or courgette and belongs to the squash family. These vegetables can grow to quite a length – almost 1 meter, but because they are picked while the seeds are still soft, at around 15 cm, they are termed “baby” marrows. I share many recipes with zucchini, but this particular one is just tossed in pureed tomatoes and served with naan bread – quick and nutritious!

Ingredients

• 1 tsp coconut oil
• 2 medium sized tomatoes (pureed)
• Trocomare herb sea salt
• Freshly ground black pepper, to taste
• 1/2 tsp minced garlic
• 1/2 tsp dry garlic flakes
• 1 punnet (approx 3 cups) sliced zucchini

Method

1. Add coconut oil to a non-stick frying pan on medium heat.
2. Add pureed tomatoes, salt, black pepper, minced garlic and garlic flakes.
3. Cook the tomato for ten minutes and then add sliced zucchini.
4. Toss and cook for just another 5 minutes.