My family eats zucchini with EVERYTHING. It is ridiculously versatile, only has 17 calories per 100g and has potassium, vitamin C and soluble fibre. OK, it’s not jam packed with super nutrients but it is a good way to have a veggie in everything you eat. So it’s super useful. I always have this zucchini spread in the fridge, my daughter hasn’t had a cheese toastie without zucchini on it. We have it on bread or crackers for a quick nosh or as a condiment with savoury tarts. We’ve even had this as a pizza topping. It is simple and delicious.
5 medium zucchinis (courgettes)
2 cloves garlic, finely chopped
2 -3 tbs Olive oil
2 tbs red wine vinegar
Grate zucchini and finely chop garlic. In a heavy base saucepan or skillet, heat oil and add garlic for 20 seconds or until fragrant. Add zucchini and stir. Cook on medium heat for about 10 minutes stirring occasionally. The mixture will become quite wet as the zucchini releases its juices but they will dissolve later in the cooking process. Season to taste with salt and add red wine vinegar. Continue cooking until the zucchini smooshes together when you press it. The whole process takes about 15 minutes. Taste and see if you like more vinegar or salt – at this stage it’s personal choice.
Pop in a bowl or container to cool.