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 |
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- 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