The fastest way to grate zucchini is using a food processor. If you don’t
have one you could get some exercise and grate with a hand grater. Or
just cut the zucchini into small chunks - they’ll take a little longer to cook.
The herbs add a some freshness at the end but the soup will be lovely
without it.
- 2 cloves garlic, finely sliced
- 4 medium zucchini, grated
- 2 cups tomato passata
- 1/2 bunch basil or flat leaf parsley, leaves picked
parmesan cheese, to serve
Heat 2 tablespoons olive oil in a large saucepan and cook garlic
over a high heat for 30 seconds or until just starting to brown. Add
zucchini and cook stirring for a couple of minutes. Add passata and
2 cups water and bring to the boil. Simmer for 7-8 minutes or until
zucchini is tender.
Taste and season and toss through herbs. Serve with cheese grated
on the top.
