Zucchini in tomato
Course: Aperitifs and Starters, Countries of the world, Fruit u0026amp; Vegetables, Ingredients, Italy, Recipe, Vegetables and MushroomsCuisine: ItalianDifficulty: Easy2
servings5
minutes10
minutes15
minutesIngredients
300g Romanesco courgettes
1/2 onion(small)
5 tbsp extra virgin olive oil
200g tomato puree
Salt and pepper to taste
Directions
- Take the pumpkin, remove the two outer ends, wash and cut into rounds.
- In a frying pan, add the finely chopped or sliced onion, courgette, tomato, oil, salt and pepper.
- Cook for 10 minutes on a medium-low heat, or 5 minutes if you have an induction hob.
- All that remains is to use it either as a side dish or as a condiment for a fabulous dish.
Notes
- You can use fresh tomatoes instead of tomato paste.
Zucchini in tomato sauce is definitely a quick and easy recipe to prepare. Personally, when I prepare this recipe, I do not fry the onion in oil, but pour everything directly into the pan and then cook over a medium-low heat to make it lighter.
INGREDIENTS
I prefer to use Roman courgettes for this recipe, as I find them tastier and less watery. For the tomatoes, I use a good bottled tomato puree, but you can also use fresh tomatoes that have been skinned. To remove the skin, simply make a cross-shaped cut in the underside of the tomatoes, immerse them in almost boiling water for a few minutes and the skin will come off easily.
Other than that, the recipe is really simple and can be made as a side dish in just 10 minutes. I like to make it because, as I am often on a diet, I can turn this side dish into an exceptionally good pasta sauce.