Moroccan Zucchini & Tomato Dip

This was a snack item. I had eaten a huge lunch and so didn’t want a massive dinner. I made this to eat alongside some bread. It worked a treat. It was fresh and flavoursome.

RECIPE:

INGREDIENTS:
500g zucchini
4 tablespoons extra virgin olive oil

500g baby plum tomatoes (or cherry tomatoes)
6 cloves garlic (sliced)
salt & pepper
2 tablespoons fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice

DIRECTIONS:
Boil the zucchini for 4-5 minutes until very tender. Drain in a sieve then chop them with a small knife in the sieve and let the excess juices flow out. Mash with a fork.

Heat 2 tablespoons of the oil in a large frying pan over a medium/low heat. Cut the tomatoes in half and place them cut side down in the pan with the garlic. Let them fry for 2-3 minutes until the garlic begins to colour. Turn the tomatoes and fry briefly, season them with salt & freshly ground black pepper. Remove from the heat. Add the mashed zucchini and parsley to the pan stir in and season with more salt & pepper. Sprinkle over a little lemon juice and serve hot or at room temperature.

SERVING:
Serve alongside fish or meat as a little side dish or as a dip with breads.

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