I told you I love to cook, and now I've come back to boast tell you about the yummy, stupid-simple courgette recipe I've sort of fallen in love with these past few weeks. I've always loved courgettes (or zucchini, or whatever the hell you wanna call them. In Romanian, they're essentially called "tiny pumpkin" which I feel is a more appropriate word). But as a kid, I tended towards the greasy, fried, cheesy recipes that seemed so yummy to my immature palate.
Now though, I've got a brand new addiction. Fair disclaimer, it's just a slight modification of this Romanian recipe so credit where it's due.
I'm not sure what to call it in English, other than courgette dish which sounds kinda meh, but that's essentially what it's called in my native language too, so we'll have to go with that, nay?
What you'll need:
- 2 medium zucchini;
- 3 small/medium-sized tomatoes (and no, small doesn't mean cherry tomatoes here, though it might be interesting to use a bunch of those for an extra sweet variation);
- 2 tablespoons passata di pomodoro (Google tells me tomato sauce, but it's more like tomato puree which is thicker and generally better I think for this type of thing) (Anyway, it's completely optional, but I like the consistency and kick it adds);
- 1/2 red onion;
- Garlic to taste;
- Seasoning (personally, I just go with some thyme, fresh basil and the obvious salt and pepper);
- Finally, 2-3 tablespoons of oil;
Obviously, the best recipes are improvised and I tend to add or detract from the original recipe depending on what I've got in the pantry already, so get creative.
Right, what you'll do:
So first, I chopped everything - the onion, the zucchini, the tomatoes and the garlic, just to get that out of the way. Depending on your zucchini, if they're a bit "old", you might have to use a spoon to scrape out the seedy/fibrous inside as that might alter the taste. I was happy with mine, so just diced them.
Tip: You don't have to skin the tomatoes, as the tomato skin can be quite nutritious. Just wash it well.
Anyway, heat up the oil over medium heat in a non-stick pan or pot, then add the chopped onion. Cover and leave for a minute or two. You want it to turn glassy, but not brown, so keep an eye on that.
When the onion's suitably glassy, add the diced courgettes and cover. You don't need to add extra water, since the courgettes are watery by nature, so you're good. Cook like that for 12-15 minutes, stirring occasionally.
You can probably tell when it's time to step in, as the courgettes will have turned a little darker in color and consistency will be a bit mushy. You don't want it to get too mushy, though. Anyway, after about 15 minutes, add in the chopped tomatoes and garlic. Leave to cook for another 3-5 minutes.
After about 3 minutes, add the passata as well if you're using any. This is a good time to also add the seasoning. Again, I used fresh basil since I grow it myself and love it and a bit of dried thyme. You can add spicier seasoning like chili if you like, though this seemed to have a great kick as it was without needing more. But you do you.
Leave it over low fire for another couple of minutes, then serve. Very easy, didn't I tell ya? I served it with cream, but that's totally optional - doesn't detract from the awesomeness of this recipe if you go without.
It takes about 20-30 minutes all in all and it's a great healthy meal option. The above quantities make enough for two, so adjust accordingly to the largesse of thy table ;)
Bon appetit!
I've heard zucchini called courgette, too. In England, for example, where they can't say R's or hard vowels, it's 'cohgette.'
Passata di whatever it's called... yata yata, if technology would ever catch my thoughts I'd have you DM me a bowl
At that rate, they're better off saying zucchini xD
Bowl on its way. Cream cost extra tho.
It looks delicious. I had no idea this dish could be some of your traditional dishes in Romania. In my country, Venezuela, zucchini has become really popular in the last 30 years, ever since people have been trying to cut down on pasta and eat healthier foods.
Loved your dish. Sure you enjoyed it!
It's such a versatile product, isn't it? Can make all sorts of treats with it and indeed, it's a healthier option! So what's there not to like? Thank you :D
This looks really yummy and it doesn't look familiar. If I just saw this randomly somewhere, I would have thought it was either potato or yam porridge.
I bet this is yummy and wouldn't mind having a taste. I should try mine too but first, I need to find this zucchini. Thanks for sharing..
You're right, it does look like yam. Both great, healthy options :D
For this recipe, often, I added noodles :) like pasta. :)
I love pasta too! And yes, pasta or noodles with zucchini is an excellent combo for sure :)
Hi @honeydue
It's a pleasure to see you here. The recipe you share with us is delicious, and it is very practical.
Remember to omit products of animal origin in this community, such as cream.
We look forward to your next recipes.
Greetings!
You've been curated by @plantpoweronhive! Delegations welcome!
Thanks! Sorry about the cream, wasn't sure whether I could include that. :)
Oh, I think I'm gonna borrow this recipe. It looks amazing and I'm in the mood for something new:)))
Let me know how it goes :D
I've always had my doubts about the difference between this squash and our big squash...to me this squash seems super tasty no matter how it's made.
Maybe I'll do it this way with my squash .... here we support the best ones with the name of piel de sapo squash...it sounds creepy but is more dry and the taste more pleasant....
Your dish looks very good...
🌻
I'm confused too! It doesn't sound creepy at all, I love to learn seemingly small things like that (you never stop to consider, when meeting someone new, that they might have an interesting or unusual (to you) name for a veggie. Thank you :)
That's right, thank you you are a very kind person, have a great week.
🌻
I love courgette as well. I usually book it like this and hen add some pasts to it, or over potatoes. Yum, it's the simple things isn't it. xxxxx
It is. It's easy to make your day a little brighter with something like that, you just gotta be open to the little things, I think. :)
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I have a similar recipe that I like to use. I love zucchini!