Zucchini Trifolati on Crostini

From issue #3.
Photography by Photography by Aaron McLean.
Zucchini Trifolati on Crostini

Serves: 10 - 12


1kg zucchini, thinly sliced
75ml extra virgin olive oil
2 teaspoons sea salt
4 cloves garlic, peeled and thinly sliced
1/8 teaspoon chilli flakes
small handful each of mint and basil, roughly chopped
100ml water


Heat the oil in a wide sauté pan with a lid, over a medium high heat. Add the zucchini and the sea salt. Cook gently until the zucchini begins to soften then add the garlic and chilli flakes. Continue cooking until the zucchini begins to catch on the bottom of the saucepan.

Add the mint and basil, cook for a minute, then add the water and cover.

Turn the heat to low and cook for a further 10 minutes, adding a little more water if necessary. The zucchini should be soft and silky. Adjust seasonings. Serve hot or at room temperature on crostini. This is also a great side dish for grilled fish. Serves 10-12 as an appetiser or as part of an antipasto plate.