Caputo’s Baby Zucchini with Fresh Tomato Sauce

12 baby zucchini, stem trimmed
2 cloves garlic, chopped
4 roma tomatoes, peeled, seeded and chopped
1/2cup extra virgin olive oil
salt and pepper to taste
juice of 1/2 lemon
thyme leaves

In a pot of salted water boil zucchini for about 7 minutes, depending on size. Meanwhile heat up one half the olive oil and add the garlic until it gives off its aroma. Discard the garlic and add the tomatoes until just warm. Drain zucchini and split lengthwise, spoon tomato mixture over, drizzle with remaining olive oil, salt and pepper, lemon and thyme leaves. Serve immediatly as salad, vegetable or appetiser.

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