There is one thing you will probably never see on TYT.com and that is cucumbers, for some reason I just cannot stomach them but their fraternal twin, the zucchini (or courgette, in England) I find delicious. It is the season for zucchini and if you have already tried my zucchini chips here is another way to prepare this fine vegetable. Roasting vegetables is a sure way to get the best out of them easily, like my roasted cauliflower, roasted zucchini can feel a little addictive because all you do is toss and cook, and in no time you find yourself picking at yummy veggies. The tomato sauce I made with it was inspired by my trip to Morocco a couple months ago, where they made a simple tomato sauce by grating the tomato, adding some seasoning and serving it cold. In Morocco they paired this tomato sauce with kebabs and various meats, as you will see on Wednesday’s post but it works really well with veggies too. If you have leftover zucchini toss them into your next salad cold for texture and flavour.
Mix zucchini ingredients in a bowl except the pine nuts and spread evenly onto a piece of foil.
Live, Love, Eat!
- 1 zucchini or courgette 0.4kg, chopped
- 1/2 tablespoon minced garlic
- 1/2 tablespoon dried rosemary
- ¾ tablespoon olive oil
- salt and pepper
- handful of pine nuts (optional)
- 1 large salad tomato, gratered
- 1 tablespoon red onion, gratered
- 1/2 teaspoon lime juice
- 1/2 tablespoon parsley, chopped finely
- 1 tablespoon honey
- salt and pepper
- Preheat oven to 375°F.
- Mix zucchini ingredients in a bowl except the pine nuts and spread evenly onto a piece of foil.
- Bake for 20-25 minutes, if using pine nuts throw them over the zucchini when there is 5 mins remaining.
- In the meantime prepare the ingredients for tomato sauce by grating the tomato and then adding all the other ingredients before mixing well.
- Serve and enjoy!