Zucchini

I envisage many have not read any further than the title to this entry and turned away. Plenty of people hate them, and I can understand that, I am pretty fussy about how they are served.

I wont touch a boiled zucchini. Yuk. Watery nothingness. I don't think they do much better steamed, and I can't even imagine what the zucchini's (courgettes) in the frozen stir-fry packets must be like.

I think water is a natural enemy of zucchini. They work well in recipes where their excess moisture is squeezed out first, though I imagine that's a lot of it's vitamins being lost. If we're talking health then, it would make more sense to leave them with their natural juices sometimes. Slow-cooking them doesn't really seem like an obvious option, yet in this recipe, I am delighted to find something tasty and different. The recipe comes from Stephanie Alexander and her must-have book The Cook's Companion. While Stephanie suggests you can serve the zucchini hot as a side to fish, I find the flavour much better at room temperature. I think this works wonderfully as a dip with bread, and would be beautiful as part of a platter of delicious nibblies or antipasta. It will sit happily waiting for such options, or just to have as an extra 'veg' in the normal course of things.

My father can't stand this vegetable. I am sure this has more to do with the way it's been cooked than anything. If he could get past the fact this is zucchini, I think he'd really enjoy this side-come-dip.

Slow-Cooked Zucchini

2 tbsp extra-virgin olive oil
4 zucchini, cut into 2cm chunks
1 clove garlic, finely chopped (I sliced mine)
1 tsp coriander seeds, coarsely crushed (such a small amount I just pounded them in a mortar)
salt
freshly ground black pepper
juice of 1/2 a lemon
more extra virgin olive oil for serving if desired

Heat the oil in a saucepan over a moderate heat, pop in the zucchini, garlic and crunched coriander seeds, then season with some salt and pepper. Lower the heat, cover the pan and cook on a gentle heat for about 20 to 30 minutes.

Remove from heat and mash the zucchini roughly with a fork (I used a potato masher), taste and season again with salt and pepper and add the juice from half a lemon. Drizzle with some more oil before serving.

Serves 4 - 6

An unusual and healthy dip, or a side dish that can be made ahead of time. I am surprised at how delicious zucchini can be when cooked for a long time - a nice change from griddling them.