I like the contrasts of color and texture in this little dish that can be served hot or cold.

　　

Ingredients

serves 6

　　1 pound zucchini, cut into thick slices

　　4 tablespoons extra virgin olive oil

　　1 pound baby plum tomatoes, cut lengthwise in half

　　6 garlic cloves, sliced

　　Salt and black pepper

　　2 to 3 tablespoons chopped flat-leaf parsley or cilantro

　　

Step 1

Boil the zucchini in salted water until very tender. Drain and chop them with a sharp knife in the colander or strainer, then mash them with a fork, letting their excess water escape.

　　

Step 2

In a large skillet, heat 2 tablespoons olive oil, then take it off the heat. Put in the tomatoes, cut side down, and the garlic. Cook over a medium-high heat until the tomatoes have softened and the garlic begins to color. Turn over the tomatoes once, and season with salt and pepper.

　　

Step 3

Add the zucchini purée to the pan with the tomatoes, and stir in 2 more tablespoons olive oil, a little salt, and the chopped parsley or cilantro.

　　

Step 4

Serve hot or cold.

　　Arabesque