I first saw this way of cooking zucchini in Stephanie Alexander’s The Cook’s Companion, Penguin, 2004, but have also seen similar recipes in any number of Italian cookbooks.
I love the vibrant green colour of this dish and the aromas as it is cooking makes you want to eat it straight from the pot!
4 medium to large zucchini, cut into chunks
1 clove garlic, finely chopped
1 tsp coriander seeds, coarsely chopped
sea salt and freshly ground black pepper
1 Heat a large saucepan over a medium heat, add a good splash of oil and swirl to coat base of pan. Add zucchini and
coriander seeds to pan and season with salt and black pepper.
Reduce heat to low, cover and cook, stirring occasionally for 30-45 minutes or until zucchini are very soft – if there are excessive juices in the pan, remove lid and simmer for 5-10 minutes longer to
2 Remove pan from heat and season with lemon juice and salt and black pepper.
Serving suggestions: Great served hot with grilled or pan-cooked fish. Serve at room temperature on as part of a buffet. Team
leftovers with crumbled feta cheese and put between slices of grainy bread or in a roll – delicious!
Where did the ingredients for this dish come from:
Zucchini: The Chef’s Garden @ Epicurean – Hastings; Garlic, lemon: Krismaw Gardens – Hastings; Olive oil: The Village Press –
Hastings; Store Cupboard Ingredients: coriander seeds, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe slightly adapted by Rachel Blackmore
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