This dish is perfect for using up the zucchinis from the fridge that have seen better days! It's full of flavour and velvety, and is delicious on toast, tossed through pasta, or as a simple side.
If you don't have fennel seeds, try cumin or mustard seeds. Or leave out the spices and go heavy on the garlic and lemon. It lasts well in the fridge for up to a week, so make a big batch and eat it all week!
Ingredients 8
500 g zucchini, sliced into 1 cm (1½ inch) thick rounds
1⁄3 cup olive oil, 80ml
2 cloves garlic, minced
1⁄2 tsp fennel seeds
1⁄2 tsp chilli flakes, optional
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
1⁄2 lemon, juiced
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Method 8
Start by slicing 500 g (1 lb 2 oz) zucchini into 1 cm (1½ inch) thick rounds.
In a heavy-based saucepan, heat the or butter over medium heat.
Add minced and stir for a few seconds, taking care not to burn the garlic.
Add the , ½ teaspoon fennel seeds, ½ teaspoon chilli flakes (optional) and ½ teaspoon each salt and cracked black pepper.
Reduce the heat to low, then cover and gently cook for 20 minutes.
Remove the lid and cook for a further 10–15 minutes to reduce the liquid.
During this time, the will collapse and become a mash all on their own.
Taste and add a good squeeze of lemon juice and an extra pinch of , if you like.
Helpful tips
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Notes
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