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Sicilian Zucchini

Sicilian Zucchini

When courgettes/zucchini are appearing in abundance, here’s a superb dish to make the most of them.  If you love basil, throw in some torn up leaves at the end as well.  This dish tastes great served cold, too.  Team it up with a green salad and spaghetti tossed in a good quantity of olive oil, and garlic and salt pounded together in a mortar and pestle.


3 Tbsp plump raisins
3 Tbsp white wine vinegar
3 Tbsp pine nuts/slivered almonds
75mls cooking oil
1 large onion, finely chopped
750gms zucchini
¼ cup semi-dried tomatoes, drained/ dried tomatoes soaked in boiling water for 15-20mins
½ tsp salt, or to taste
2 Tbsp chopped mint

  1. Soak raisins in vinegar whilst preparing the dish. Also soak dried tomatoes if using these instead of semi-dried tomatoes.
  2. Dry-fry pine nuts or slivered almonds until golden and set aside.
  3. Heat oil and cook onions for five or so minutes.
  4. While these are cooking, cut zucchinis in half and half again lengthways, then cut these fingers in half widthways. Add to the saucepan and fry gently for a few minutes, stirring often.
  5. Add salt, raisins and vinegar, and drained semi-dried toms. Cook gently, uncovered, for approx. five minutes.
  6. Add pine nuts/almonds and mint, then toss and serve.