I don’t know what to call this other than glorious. A wonderful woman I met on a retreat, Anne, was telling me about one of her favourite things to do with zucchini and I had to try it and this is my version of it. Ridiculously simple but a real revelation in terms of flavour. i’m loathe to post my 20th zucchini recipe of the year but I can’t help myself. I’m sorry, but also not at all because why am I apologising for giving you yet another free zucchini recipe?!

This can be eaten is a dip, spread on toast served in little tart shells or used as a sauce for pasta. Or just eaten by the spoonful. It’s so simple you really are just letting the zucchini flavour be enhanced by the extra virign olive oil and a little caramelisation. It’s therefore important that you use the best ingredients you can find.

Smaller zucchini would also be good for this as they are sweeter in flavour. Yo can also add as much zucchini as you have to this recipe, you can up the other ingredients to follow suit but as long as it comfortably fits in your pot do as you please. This makes enough dip for 4 people to share or a pasta sauce for 2.

A brilliant way to use up zucchini.

Serves 2-4 (see above)

Ingredients

4 cups zucchini, chopped into 1.5-2.5 cm chunks

1.5 Tbs extra virgin olive oil

Salt to taste

1 tsp lemon juice

1/2 tsp lemon zest

black pepper to finish.

Directions

Add the oil to a small pot that will hold the zucchini and leave enough room for you to stire. you want it piled up not in a single layer so that it cooks nice and slowly.

Place the pot on low heat and immediately add the zucchini. Cook, stirring often, for at least half an hour. if it sticks just push it off the bottom of the pan with a wooden spoon and toss to allow less caramelised pieces to take the heat. when 80% of the zucchini has collapsed and got a little colour turn off the heat, add lemon juice and zest and mash to a chunky puree. Taste and season as required.

Serve as is or tossed through pasta with a little parmesan on top.

HH. x