This silky sauce made from peak-season zucchini is the perfect topping for a summery crostini or pasta dish. Make a big batch and store the sauce in an airtight container for up to 5 days.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup (90g) grated zucchini
- 1 garlic clove, minced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pinch of chili flakes
Preparation
- Add all the ingredients in the Anyday and mix well. Be sure to include all remaining juices from the grated zucchini.
- Cover with lid (knob lifted) and cook in the microwave for 3-4 minutes, or until the zucchini is soft and tender.
- Gently mash with a fork to create a spreadable mixture.
- Enjoy over toast, toss with hot pasta, or mix into steamed vegetables.
Suggestions
- And some turmeric and black pepper for an earthy twist.
- Mix with chopped cherry tomatoes for a bruschetta topping.
Recipe Notes
- Yellow summer squash can also be used in this recipe.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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