Ingredients:
3 tablespoons olive oil
4 large ripe tomatoes, peeled,seeded and chopped
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 bay leaves
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
6 small zucchini, trimmed ( about 1 1/2 lb)
2 cloves garlic, smashed
cayenne pepper
1 tablespoon freshly grated parmesan cheese
Directions:
In saucepan, heat 1 tablespoon of the oil over medium heat.
Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
Remove bay leaf.
Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
(Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
Remove to paper towel lined baking sheet and keep warm in low oven.
Repeat with remaining oil, zucchini, garlic and cayenne.
Arrange zucchini mixture on warmed serving platter.
Pour sauce over and sprinkle with parmesan.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.