Zucchini with Sundried Tomato Sauce

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

It is a bit of a fiddle grilling the courgettes - but well worth the effort! The sun-dried tomato dip could be used with crackers, crudités or as a dressing for any other salad. This recipe was reprinted (with permission) from the April 2008 edition of Foods Matter, an online and UK publication for food allergies and intolerances.

Serves: 6 servings

Ingredients

10 sundried tomato halves
olive oil
2 leeks, sliced very finely
8 cherry tomatoes, quartered
⅞ cup dry white wine
⅜ cup water
pinch pale muscovado sugar
12 medium size zucchini, wiped
sea salt and freshly ground black pepper

Instructions

If the sundried tomatoes have been preserved in oil, remove from the oil (reserve it) and chop the tomatoes fairly small. If they were just dried, soak for 10 minutes in boiling water then drain and chop.
Heat 2 tablespoons of the reserved or new oil in a heavy pan and add the sliced leeks; cook gently, uncovered, for 5 minutes.
Add both lots of tomatoes and the white wine, stir well, bring to the boil, lower the heat, cover and simmer gently for 30–40 minutes.
While the sauce is cooking, with a sharp knife or a vegetable peeler, cut the zucchini lengthways into as thin slices as you can manage.
Lay them out on a griddle, drizzle with a little oil and grate over some salt and pepper. Cook briskly under a hot grill until tanned, then turn and repeat the process. Continue until all the slices are cooked. Remove the sauce from the heat and purée in a food processor.
Thin with the water (you may need a little extra) and add sugar to taste. You should not need any further seasoning as the zucchini slices are already well seasoned. Serve with the slices.

Notes

143cals – 4.5g protein
9g total fat – 1g sat / 4g mono / 3g poly
6g carbohydrate of which 5g sugar
3g fibre – 0.89mg sodium / 0.2g salt
65mg calcium

GOOD SOURCE OF: Vitamin B6, folate