Maltese style marrows/courgettes/zucchinis are our way of celebrating this wonderful vegetable! A tomato piquant sauce is all that is needed to make courgettes that little bit more special.
Growing up on a farm had many advantages. One of them was fresh produce all the time. There was never any reason for lack of inspiration in terms of what you should cook or eat. We had courgettes growing and this dish was made when we needed something quick.
In Australia we used zucchini for this dish (known as courgette/marrows to others), however in Malta what is used is a lighter coloured version. These are known as white marrows, middle eastern courgette, the list goes on. I usually use the lighter version to stuff them but you can use whatever you can get your hands on.
This was a dish we made at home often and one I also remember my many aunties making too. They all had vegetable farms and courgettes was a vegetable that we grew for ourselves and also for the public.
A tomato piquant sauce is perfect for courgettes as the mild flavour of courgettes can handle the strong flavor of the piquant sauce. The tomato piquant sauce that we use for this dish is similar to the same sauce we use as a side to fish. I alter my recipe slightly in that I don’t include capers when adding it to the courgettes but you can also include capers if you with. I like to also slice my onion thinly instead of chopping them (as I do when making it as a side for fish). It really does make all the difference.
- 1.1 kg courgettes sliced thinly in round circles
- 3 small onions sliced thinly
- 15 olives chopped
- 2 tablespoons vinegar
- 2 tablespoons tomato paste
- 2 tomatoes chopped
- 3 garlic cloves crushed
- 2 pinches of sugar
- Small bunch of parsley finely chopped
- Salt and pepper
- Olive oil
- In a large frying pan start frying the courgettes on medium heat with some olive oil. Add a little salt.
- While this is happening take a medium sized pan and start frying the onions with olive oil for about 5 minutes on medium heat.
- Add in all the other ingredients (except the courgettes and parsley) and cook for about 15 minutes.
- Stir the courgettes every few minutes to prevent them from over frying on one side.
- When the courgettes are finished frying add in the piquant tomato/onion sauce and the parsley. Mix together.
- You can also serve the courgettes first (also add the parsley to the courgettes and mix) and then top with the sauce if you prefer.
- Garnish with some parsley and season with salt and pepper.