4-5 zucchinis, unpeeled and sliced
1 tin of cherry tomatoes
1 bottle passata sauce
1 onion, peeled and finely diced
4 cloves garlic, peeled and finely diced
Handful of fresh basil, roughly chopped
Salt & pepper to season
Grated parmesan cheese for serving
Rinse you zucchini in cold water, dry and remove the ends. Slice and set aside.
In a large saucepan over low to medium heat, add the olive oil, diced onion and garlic. Cook for 1-2 minutes until translucent and fragrant.
Pour in the cherry tomatoes, season with a salt and pepper and cook for 1-2 minutes, pressing gently down to break them up. Pour in the passata and fresh basil and gently stir to combine.
Add in the sliced zucchini and season with a little more salt and pepper. Gently stir, making sure all of zucchini is covered in sauce. Cover and reduce to a low heat, simmering for 35-40 minutes. Occasionally giving it a little stir while simmering.
Serve stewed zucchini with tomatoes in serving bowls with a generous amount of grated parmesan cheese.