7 white zucchinis
2 – 3 cloves garlic
1/2 onion, finely diced
1/3 cup tap water
pinch of: salt, pepper, mixed spice, safflower, mint (dried + crushed)
Note: this recipe goes hand-in-hand with another recipe (sheikh) that uses the left over zucchini. If you don’t want to make the latter recipe, then simply grate 5 – 6 white zucchinis.
Wash the zucchini and cut off the top (where the stem belongs).
Use a zuchinni corer to core out it’s insides, [brief method here].
Take the inner flesh and place it in a lightly oiled tefal pan.
On high heat, add 1/3 cup water and onion.
Turn the heat down to low after the water boils. Cover the pan.
Cook for 7-10 minutes, stirring a few times throughout.
Next add the salt, pepper, mixed spice, safflower and mint.
Stir through for a minute until the flavour evenly spreads throughout.
If you feel the zuchhini is too dry, add a bit more water, but no more than 1/4 cup.
Let it cook for a further 5 minutes.
In the meantime, crush the garlic.
Add the garlic to the pan and stir through.
Cook for the last 5 minutes with the lid on (here it’s best to taste the zuchinni to check if it’s completely cooked).
Serve either as a dip and eat with pita bread or crackers or serve as a side dish for dinner.