Zucchini is an underestimated vegetable (well, technically, an underestimated fruit). Just look at how beautiful these zucchinis are!
This is a very simple dish that hopefully brings some honor to the to often watery and abused squash.
- 4 green zucchinis
- 1 large yellow onion
- 2 medium carrots
- 1 tbsp. tomato paste
- 1 pinch red pepper flakes
- 1/4 tsp onion powder
- salt and pepper
- 1 tbsp. olive oil
Heat a large pan with olive oil on medium heat.
Cut onion in half lengthwise and then thinly slice. Add onions, red pepper flakes, few pinches of salt, and tomato paste to the hot pan. Cook for about 7 minutes.
On the largest holes of a box grater, grate carrots (can also be shredded in a food processor). Add to the pan with onions and cook for another 5 minutes.
Cut the zucchini in quarters lengthwise, and then cut into pieces slightly smaller than 1 in. / 2.5 cm. Add the zucchini to the pan and mix everything together well. Add about 1/4 tsp. freshly ground black pepper, increase heat to medium-high, and cook for approximately 15-20 minutes, or until the zucchini have shrunk and lost a significant amount of liquid. Mash up the mix a little bit with a wooden spoon.
Remove from heat, and top with fresh parsley for garnish. This can be served hot or cold.