Cocos and zucchini with basil

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Cocos and zucchini with basil

Cocos and zucchini with basil

Number of people

200 g of shelled rose

3 tomatoes

2 medium courgettes

2 spring onions

1 bunch of basil

1 glass of white wine (if you like)

Olive oil

Garlic (powdered it is lighter)

Preparation: 15 min
Cooking time: 40 min
Step 1
Shell the coconuts and cook them in cold water for about 40 minutes (salt the water at the end of cooking) taste during cooking.
Step 2
Meanwhile slice the onions, cut the zucchini into small cubes, peel the tomatoes (with the peeler it works) and put them in small cubes too.
Step 3
In a frying pan with olive oil, sauté the onions over low/medium heat, then add the zucchini, brown and then add the tomatoes, add the white wine, salt and pepper and cover, simmer for about 15 minutes.
Step 4
If necessary, add a little water during cooking. If there is too much liquid, discover 5 minutes before the end.
Step 5
Remove the leaves from the basil, mix it with 2 to 3 tablespoons of olive oil and a little garlic (fresh or powdered).
Step 6
Drain the coconuts, put them in a nice bowl, add the courgette/tomato mixture and finally the chopped basil...
Step 7
Can be eaten hot, warm or even cold the next day... a treat!
Author's note
Can be served with rice or pasta for large appetites, or a complete meal without meat.....

I add my grain of salt

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