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1
Heat the griddle pan till smoking hot.
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2
Mix half of the garlic with 4 tablespoons olive oil, some salt and pepper and grind it a little in a mortar to get more flavor out of the garlic.
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3
Slice the zucchini by turning slightly diagonally, brush generously with the garlic oil and cook on the griddle on each side for about 30 seconds to 1 minute.
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4
Remove and place on the paper towel.
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5
For the tomato sauce, start by peeling the tomatoes: use a knife to make a very shallow X on the bottom of the tomato and dip them for no more than 60 seconds into salted boiling water.
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6
Then quickly fish them out and place in ice cold water to prevent further cooking.
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7
Next peel them, scrape the seeds out and chop them very finely.
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8
Heat the remaining olive oil in a pan, add the chopped shallots, ginger and the remaining garlic and gently cook for about 5 minutes.
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9
Stir in a pinch of sugar followed by chopped tomatoes; season with salt and pepper to taste.
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10
Cook the tomatoes for no more than 24 minutes (keep tasting all the time), then take off the heat and stir in 3/4 of the chopped coriander.
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11
Taste to check whether the seasoning is right, then spoon the sauce on the zucchini slices.
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12
Sprinkle with the remaining coriander and youre ready to serve.
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13
These can be prepared a few hours in advance.
