Courgettes Provençale (Zucchini Provençale)
is a simple, but impressive way to serve courgettes (zucchini). The 'Provençale' style of cooking (which includes tomato, onion, garlic and oil) originated in southern France and has a very distinct flavour of sunshine. Ideal when entertaining.
How to make Courgettes Provençale (Zucchini Provençale):
Trim and slice the courgettes (zucchini) peel and roughly chop the tomato, peel and chop the onion, finely chop (or crush) the garlic clove. Heat the olive oil in a large frying pan and, when hot, add the courgette (zucchini) slices. Fry these for about 10 minutes, turning once so that both sides are lightly browned. Remove from the pan with a slotted spoon or fish slice and put to one side.
Place the chopped onion and garlic into the pan, mix and fry gently for about 5 minutes to soften the onion. Then add the tomato, salt pepper and thyme and continue to gently cook for a further 3 or 4 minutes. Return the courgettes (zucchini) to the pan along with the other ingredients, add the water, stir gently and then turn up the heat to bring the mixture to the boil. Boil gently for 2 - 3 minutes to reduce the liquid a little, then cover the pan with a lid and simmer for 5 - 6 minutes.
Serve hot with meat or cold as a starter course. If serving cold, sprinkle a little fresh chopped parsley over before serving.
To remove the skin from a tomato, place it in very hot water (close to boiling) for about one minute. Remove the tomato from the water and you'll find that the skin peels away easily, leaving the flesh perfectly intact.