Wednesday, February 10, 2010

Zucchini Puree with Tomatoes

Boy it really must seem like I'm a negative Nellie, but lemme have just this one more gripe. And then I'll be perky & positive for a few days. Pinky swear.

So you get two types of people: 

a) go-getters
b) lazy asses

I am not afraid (but a teensy little bit ashamed) to admit that I fit neatly into the last category. Of course I sometimes kick into gear, but mostly the laziness takes over and wrestles me down. I like to call it the path of least resistance... Having said that though, I also understand that if you want to be a lazy ass, you also give up your rights to complain when things are done by someone else. You need to pick your poison I think. 

Which is why it grates me so when I have to take care of something that is actually supposed to be someone else's job (am I talking about my dear colleague again? Perhaps...), and then that person has the audacity to point out everything that is wrong with the completed task. Bite me!

*Breathe in, breathe out*

Let's move on to more pleasant subjects though, shall we? Like food. Specifically Moroccan food. More specifically Moroccan mezze. Mmmmmmmmmmmmm you know you want some. This zucchini puree is about as easy as they come. Boil/steam your babymarrows, mash them up roughly with a fork and toss with a garlicy tomato sauce. Lovely as a dip or thickly scooped onto crusty bread. Can be made ahead and kept in the fridge (covered) for a few hours or even a few days. Low maintenance. Perfect for lazy asses.
Blazing Hot Wok
I'm submitting this to Regional Recipes (February's theme is the Middle East), hosted by Joanne of Eats Well With Others and created by Darlene from Blazing Hot Wok

Zucchini Puree with Tomatoes
(Slada Bil Gharaa Wal Tamatem)

Serves 3 - 4 as part of a mezze selection

250g zucchini, cut into thickish slices
1 tsp olive oil
1/2 tsp minced garlic
1/2 tin whole peeled tomatoes (with juice)
salt & black pepper, to taste
fresh parsley or coriander to garnish (optional)

1. Steam the zucchini until tender. Remove from heat and roughly mash with a fork.
2. Meanwhile, heat oil in a frying pan. Add garlic and tomatoes and cook over medium heat until sauce has thickened. Season to taste with salt and pepper.
3. Gently combine tomatoes and zucchini and spoon into a serving bowl. Allow to cool down, then garnish with fresh herbs and serve with crusty bread and other mezze.

Nutritional info (per serving): Calories 36.8, Total fat 1.9 g, Saturated fat 0.3 g, Polyunsaturated fat 0.3 g, Monounsaturated fat 1.1 g, Cholesterol 0.0 mg, Sodium 43.1 mg, Potassium 443.9 mg, Total carbohydrate 4.0 g, Dietary fiber 1.2 g, Sugars 0.8 g, Protein 2.5 g

Good source of: Vitamin C 52.4 %


arcadia on February 10, 2010 7:06 pm said...

Mmmm, ek is mal oor claudia roden. En marrows is heel goedkoop hierdie tyd van die jaar ;-)

Joanne on February 10, 2010 10:47 pm said...

People can definitely say the least. But that's why we have good food. To calm our nerves. Thanks for another great submission!

Marisa on February 11, 2010 8:56 am said...

Ek stem Arcadia - Claudia Roden is die beste!

Yum Yucky on February 12, 2010 4:58 am said...

Excuse me, but I see bread. And what if I'm both A and B. Does this mean I get to eat more of this dish?

Marisa on February 12, 2010 9:06 am said...

I believe that would entitle you to a third helping.

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