Godly Greens: My fried zucchini in tomato sauce.

by cookingbrains09

fried zucchini, tomato and mozarella - DSCF4309
Cold and grey days make you long for a few minutes of sun. Even if it’s only on your plate. Tender zucchini, fried until golden, mixed with an aromatic tomato-sauce of the last summer tomatoes is quite the treat I need on an unforgiving September day like this. My friend zucchini in tomato sauce are the perfect dish, be it as a quick snack or for a hearty lunch. Infused with the aromas of garlic and intense basil, this light lunch will be good as a side or main, served on bruscetta or with a piece of meat. And since it’s done in under 10 minutes, what’s the harm in trying?

I happen to love cooking. Unfortunately, I also happen to have very little time. Which doesn’t quite allow to indulge in elaborate recipes or time-intensive meals. Fortunately, most obstacles can turned into goals. And will, instead of blocking you, allow you to challenge yourself. As I said in my last post ( which you definitely should have a look at if you haven’t yet and like green beans prepared as immensely delicious spring rolls), I will be focusing on healthy and quick snacks in most of my posts. Which might not be too much of a bad idea, after all the indulgence that the Christmas time brings with it, is just luring around the corner.
Today’s dish is one of my favourites. It is roughly inspired by a dish from Nigel Slater’s lovely TENDER VOLUME 1. Beautifully browned and surprisingly flavourful slices of zucchini, served in an aromatic tomato sauce, infused with garlic and basil. I love this dish for its simplicity. It is nothing more than a few tomatoes and a bit of zucchini, wich can be, given a bit of patience, thought and love, transformed into one of the tastiest snacks. Served with a bit of good bread, as a side for meat or fish or just mixed with a bit of pasta, these godly greens will sneak their way onto your tables again and again.

My fried zucchini in tomato sauce

Olive oil

Fried Zucchini - DSCF4293

Wash and slice your zucchini in stripes. I like mine about 5 mm thick, sometimes even thicker. The frying process will reduce the water-content of the zucchini and it will reduce about half in thickness, bear that in mind when cutting your raw stripes. Give about a tablespoon of olive oil (doesn’t need to be fancy) in a large pan. Heat up and then lower each stripe into the pan. The zucchini should not overlap, or else it won’t brown properly.
Sprinkle with a bit of salt and then let the stripes brown slightly (this should take about 3 minutes from each side, depending on how hot your pan is). You are aiming for golden, not charred. Take out of the pan and allow to rest on a few sheets of paper towels.

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Wash and finely chop a few very ripe tomatoes. Give a few tablespoons of good olive oil to a pan and let heat up a bit. Add the tomatoes to the oil and shake every now and then. Add a bit of salt and let the tomatoes break down. Grate a bit of fresh garlic (not more than half a small clove for two hands of tomatoes) into the sauce and give it a good stir. As soon as the tomatoes have broken down completely (which will be in about 5 to ten minutes, depending on the amount of tomatoes and the size of your pan), grate in a bit of parmesan (about half a hand for two hands of tomatoes). Check seasoning and add a bit of freshly ground black pepper. At the very last second, add a few finely chopped basil leafs and mix with the zucchini. And topp with a few funks of creamy mozarella.
Serve as a side or with a bit of bread or pasta. And most importantly, Enjoy.