In The River Cafe kitchen, we all have our way of cooking this – some like the zucchini (small courgettes) with more colour, others paler – but we all agree that the most important thing is that all the water is absorbed into the zucchini.
SERVES 6
12 small zucchini, trimmed
3 tablespoons olive oil
2 garlic cloves, peeled and sliced
125ml boiling water
a handful of fresh mint or basil leaves, roughly chopped
● Cut each zucchini at an angle into 3-4 slices.
● Heat the olive oil in a large frying pan, add the garlic and then the zucchini, and cook slowly for 15-20 minutes. When brown on all sides, add the boiling water and stir, scraping up the mixture that will have formed on the bottom of the pan.
● Cook until all the water has been absorbed and the zucchini are soft.
● Add the mint or basil, season with sea salt and black pepper, and serve with prosciutto di Parma or mozzarella.
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