For most of us, slow-cooking is something we usually associate with meat and rarely think about doing veggies. However, food writer and stylist Eleanor Ozich loves using this cooking technique with zucchini. “Slowly braising zucchini gives an amazing melt-in-your-mouth texture,” says Eleanor. “This dish is delicious with fish, quinoa or rice. Adding lots of basil and a bit of lemon juice right at the end also adds a burst of freshness.” This slow-cooked zucchini recipe from Eleanor’s new cookbook, My Petite Kitchen: Simple Wholefood Recipes (Murdoch; $39.99) is perfect comfort food for cold nights.
Slow-cooked zucchini with basil and lemon
Serves 3–4 as a side dish
extra virgin olive oil
6 zucchinis, sliced into rounds
Juice of 1 lemon
2–3 large handfuls of basil leaves, roughly chopped
1) Add enough olive oil to a medium-sized cast-iron saucepan or large heavy-based frying pan to cover the bottom of the pan. Warm the oil over medium heat.
2) Add the zucchini and stir to coat in the oil. Cover the pan, then reduce the heat to very low. Cook for 20–25 minutes, stirring every few minutes, until the zucchini softens.
3) Remove from the heat and add the lemon juice, basil and a good pinch of sea salt and freshly ground black pepper. Stir until combined, then serve.