Slow-Cooked Zucchini with Basil, Garlic, and Olive Oil

Name: Slow-Cooked Zucchini with Basil, Garlic, and Olive Oil
Ingredients: 1/2 cup (120 ml) olive oil; 2 cloves garlic, peeled; 3 1/2 pounds (1.6 kg) small zucchini, sliced into 1/2-inch (12 mm) coins; 1 teaspoon salt, plus more as needed; 2 1/2 cups (100 g) whole basil leaves; Flaky salt and freshly ground black pepper, to serve; Fancy olive oil, to garnish; Toast (optional); Freshly shaved ricotta salata or pecorino cheese (optional)

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Makes 6 to 8 servings 1x

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Ingredients

1/2 cup (120 ml) olive oil
2 cloves garlic, peeled
3 1/2 pounds (1.6 kg) small zucchini, sliced into 1/2-inch (12 mm) coins
1 teaspoon salt, plus more as needed
2 1/2 cups (100 g) whole basil leaves
Flaky salt and freshly ground black pepper, to serve
Fancy olive oil, to garnish
Toast (optional)
Freshly shaved ricotta salata or pecorino cheese (optional)

Instructions

In a large pot with a lid, heat the olive oil with the garlic over medium-low heat for 1 minute. Add the zucchini and give it a big stir. Stir in the fine sea salt. Cover and reduce the heat to medium-low. Cook for 40 minutes, stirring every 5 minutes so the zucchini does not stick to the bottom and brown. After 40 minutes, the zucchini will become very soft, almost like zucchini jam. Remove the lid and let the water steam out for 8 to 10 minutes.
Remove the pot from heat and stir in the basil leaves. They will darken and release their amazing flavor. Check for seasoning, adding salt if necessary and a bunch of pepper. Serve right away warm or, later, cold, always with a drizzle of fancy olive oil and a sprinkle of flaky salt. Try it on toast topped with ricotta salata or pecorino.

– Sunlight & Breadcrumbs