Zucchini Puree and Baby Plum Tomatoes

1. 1

   Boil the zucchini in salted water until very tender.

2. 2

   Drain and chop them with a sharp knife in the colander or strainer, then mash them with a fork, letting their excess water escape.

3. 3

   In a large skillet, heat 2 tablespoons olive oil, then take it off the heat.

4. 4

   Put in the tomatoes, cut side down, and the garlic.

5. 5

   Cook over a medium-high heat until the tomatoes have softened and the garlic begins to color.

6. 6

   Turn over the tomatoes once, and season with salt and pepper.

7. 7

   Add the zucchini puree to the pan with the tomatoes, and stir in 2 more tablespoons olive oil, a little salt, and the chopped parsley or cilantro.

8. 8

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.