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Stewed Zucchini with Tomatoes and Basil


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


  1. Rinse you zucchini in cold water, dry and remove the ends. Slice and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Serve stewed zucchini with tomatoes in serving bowls with a generous amount of grated parmesan cheese.

  6. Enjoy!

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