Serves 4 - 6
4 medium zucchini
2 tbsp. oil
2 tomatoes, chopped
4 bay leaves
8 cloves garlic, crushed
salt and pepper to taste
1. Parboil zucchini 2 minutes.
2. Cut zucchini in long strips, 1 inch wide and sauté briefly in the 2 tbsp oil until lightly brown.
3. Stir in the tomatoes, bay leaves, garlic, and salt and pepper. Cook briefly and stir gently, so zucchini strips do not fall apart. Turn off heat and let rest at least 30 minutes to absorb flavor. Reheat if needed.
4. Remove bay leaves and garlic clove and serve with rice.
Variation: Skip the parboiling and simmer for about 5 minutes after adding all the ingredients before turning off the heat.
Recipe from Extending the Table, by Joetta Handrich Schlabach