Zuccini Julienne

Ingredients

• 1.22 millilitre butter, or margarine; for sauce
• 2.15 millilitre olive oil, for sauce
• 3.45 millilitre onion, chopped; for sauce
• 4.1 garlic, large clove; chopped or crushed; for sauce
• 5.250 millilitre tomatoes, peeled; seeded; coarsely chopped; for sauce
• 6.22 millilitre fresh basil, finely chopped; or 1 teaspoon dried basil; for sauce
• 7.22 millilitre fresh parsley, chopped; for sauce
• 8.7.5 millilitre salt, for sauce
• 9.black pepper, freshly ground; for sauce
• 10.800 gram zucchini, cut into julienne strips; or rounds if preferred
• 11.30 millilitre olive oil, for sautéeing zucchini
• 12.salt and pepper, for seasoning zucchini
• 13.sugar, pinch or two if needed to balance sauce

Method

1. 1.Make the sauce: heat the butter and oil in a heavy pot. Add the onion and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for another minute. Add the tomatoes and cook until thick. Mix in the basil, parsley, salt and pepper. Taste and adjust seasoning. May need a pinch or two of sugar.
2. 2.Cook the zucchini: heat the oil in a pan and gently sauté the zucchini. Toss gently while cooking. Cook for 3 to 4 minutes. The zucchini should not be too soft.
3. 3.Stir sauce into zucchini, taste and season.
4. 4.Can be made early — reheat to serve.

Notes

• Card note: 'Zuccini can also be cut into rounds if it is too much bother to julienne.'
• Zuccini = the card's spelling; zucchini = Italian/American; courgette = British; baby marrow = South African.
• The sauce can be made ahead separately and stirred in just before serving.