Recipe 6: Zucchini Provencal

As per one of my previous posts, I am completely stock piled up on Zucchinis. Worse off, my husband hates eating them and so the challenge is to try and make it into something yummy that he will eat. I found this recipe in the Edmonds Cookbook (my lifeline) but for courgettes. So another adaptation...

Zucchini Provencal

1 tblsp Oil

1 Onion
2 tsp of crushed Garlic
1 Zucchini, thinly sliced
1 tin of crushed Tomato (approx 400g)


METHOD

1. Heat oil in a large saucepan, Add onion and cook until the onion is clear. 
2. Add Zucchini witha pinch of salt and a grind of pepper
3. Add tin of tomato and crushed garlic (If using freshly crushed garlic- not one from a jar, add at the beginning with the onion), Stir, Cover and cook over a low heat until tender (approx 15-20 minutes)