Zucchini Puree and Baby Plum Tomatoes
- 1 pound zucchini, cut into thick slices
- 4 tablespoons extra virgin olive oil
- 1 pound baby plum tomatoes, cut lengthwise in half
- 6 garlic cloves, sliced
- salt and black pepper
- 2 to 3 tablespoons chopped flat-leaf parsley or cilantro
Instructions:
Zucchini Puree and Baby Plum Tomatoes can be served hot or cold.
- Boil the zucchini in salted water until very tender. Drain and chop them with a sharp knife in the colander or strainer, then mash them with a fork, letting their excess water escape.
- In a large skillet, heat 2 tablespoons olive oil, then take it off the heat. Put in the tomatoes, cut side down, and the garlic. Cook over a medium-high heat until the tomatoes have softened and the garlic begins to color. Turn over the tomatoes once, and season with salt and pepper.
- Add the zucchini purée to the pan with the tomatoes, and stir in 2 more tablespoons olive oil, a little salt, and the chopped parsley or cilantro.
- Serve hot or cold.