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