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.
|4||Zucchini, cut into 2cm dice (Main)|
|14||Cherry tomatoes (Main)|
|2 cloves||Garlic, crushed|
|1 Tbsp||Olive oil|
|¼ cup||Parmesan cheese, finely grated (Main)|
|¼ cup||Boiling water|
|1 Tbsp||Lemon juice|
AdvertisementAdvertise with NZME.
- 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).
- While zucchini are cooking, whisk together parmesan and boiling water. Add to zucchini and toss to combine.
- Drizzle with lemon juice, scatter with basil leaves and serve immediately.
More zucchini recipes from Annabel
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