INGREDIENTS :

6 zucchinis

3 tbsp of Gallo Pure Olive Oil

2 tbsp of butter

1 shallot

398 ml (14 oz) of canned Unico Plum Tomatoes

3 tbsp of stock

salt and pepper

20 Unico Medium Pitted Olives

¼ tsp of chopped oregano

1 tbsp of chopped parsley

1 mozzarella cheese

PREPARATION: Top and tail the zucchini, wash, dry and cut into sticks, 5cm (2 inches) long. Heat the oil and butter in a large shallow pan, add the chopped shallot and cook over a low heat until softened.

Add the zucchinis and cook for a few minutes over a high heat, then reduce it to medium. Add the tomatoes, mashed with a fork, season with salt and pepper. Cook until the zucchini is tender, adding a little stock if necessary.

Add the halved and stoned olives, oregano and parsley. Cube the mozzarella cheese and scatter over the top. Cover the pan; switch off the heat and leave to rest for a few minutes before serving.

PREPRATION TIME: 40 minutes

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