Serves: 10 - 12
INGREDIENTS
1kg zucchini, thinly sliced
75ml extra virgin olive oil
2 teaspoons sea salt
4 cloves garlic, peeled and thinly sliced
1/8 teaspoon chilli flakes
small handful each of mint and basil, roughly chopped
100ml water
METHOD
Heat the oil in a wide sauté pan with a lid, over a medium high heat. Add the zucchini and the sea salt. Cook gently until the zucchini begins to soften then add the garlic and chilli flakes. Continue cooking until the zucchini begins to catch on the bottom of the saucepan.
Add the mint and basil, cook for a minute, then add the water and cover.
Turn the heat to low and cook for a further 10 minutes, adding a little more water if necessary. The zucchini should be soft and silky. Adjust seasonings. Serve hot or at room temperature on crostini. This is also a great side dish for grilled fish. Serves 10-12 as an appetiser or as part of an antipasto plate.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.