Quick zucchini and tomato sauce

Annabel Langbein Media

This is delicious as a side dish with grilled meats, fish or chicken. You can also toss it though al-dente cooked pasta for a delicious meat-free meal.

Ingredients

4	Zucchini, cut into 2cm dice (Main)
14	Cherry tomatoes (Main)
2 cloves	Garlic, crushed
¼ cup	Water
1 Tbsp	Olive oil
1 tsp	Sugar
¼ cup	Parmesan cheese, finely grated (Main)
¼ cup	Boiling water
1 Tbsp	Lemon juice
10	Basil leaves

Directions

1. Place zucchini in a pot with cherry tomatoes, garlic, water, olive oil, sugar and salt and pepper. Cover and cook until zucchini have softened (8-10 minutes).
2. While zucchini are cooking, whisk together parmesan and boiling water. Add to zucchini and toss to combine.
3. Drizzle with lemon juice, scatter with basil leaves and serve immediately.

More zucchini recipes from Annabel

• Greek zucchini salad
• Grilled zucchini with sesame and chilli

Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visitannabel-langbein.com