Mediterranean Zucchini

I’m going through a super green phase! In fact, I’m busy with construction and other projects and that’s why I don’t have time to make very elaborate recipes, so I’m posting the recipes. legumitchos which I quickly prepare for my daily lunches. Soon my house and the new kitchen will be ready and I promise to BEAT the recipes, agreed?

This zucchini is delicious! I make it to accompany grilled fish and meats and sometimes I mix it with a good pasta. It’s also great served with Italian bread. Very simple to make and very versatile!

Sauté 1/2 onion and 2 cloves of garlic in olive oil. Add a zucchini cut into cubes and 2 chopped skinless and seedless tomatoes. I remove the zucchini core because it’s too soft and I don’t like it.

Season with salt and freshly ground pepper. Add a tablespoon of capers, a few basil leaves, thyme or oregano (they all go well together).

Over low heat, I gradually add hot water and cover the pan so that it creates steam and the zucchini cooks. When serving, I drizzle with a little more olive oil. Delight!