Pappa al Pomodoro with Zucchini

Name: Pappa al Pomodoro with Zucchini
Total time: 1800 s
Yield: Serves 2 to 3 servings
Ingredients: About 2 1/3 cups zucchini, only the inner part (about 350 grams); 1 1/4 cups tomato purée (300 ml); 2-3 cups water (480–720 ml); About 3 1/2 ounces day-old bread, cut into pieces (about 100 grams); 1 garlic clove; as needed Extra virgin olive oil,; Salt, to taste; as needed Fresh basil seeds,

Elodia @kitchens_drops_elo

Reggio Calabria

A creative twist on the classic pappa al pomodoro, inspired by the need to use up leftover zucchini pulp from another dish.

Elodia @kitchens_drops_elo

Reggio Calabria

A creative twist on the classic pappa al pomodoro, inspired by the need to use up leftover zucchini pulp from another dish.

Saved

Ingredients

About 30 minutes

Serves 2 to 3 servings

About 2 1/3 cups zucchini, only the inner part (about 350 grams)
1 1/4 cupstomato purée (300 ml)
2-3 cupswater (480–720 ml)
About 3 1/2 ounces day-old bread, cut into pieces (about 100 grams)
1garlic clove
as neededExtra virgin olive oil,
Salt, to taste
as neededFresh basil seeds,

Saved

Steps

About 30 minutes

1

In a nonstick skillet, sauté the chopped zucchini in a drizzle of extra virgin olive oil with a garlic clove. Skewer the garlic with a toothpick to make it easier to remove later.
2

Once the zucchini is heated through, add the tomato purée and 1 cup of water. Cover and cook over low heat, stirring occasionally. Gradually add more water as needed during cooking.
3

When the zucchini is soft, season with salt and add the bread pieces. Stir and let the bread soak up the liquid and soften.
4

When the mixture reaches a thick, porridge-like consistency, finish with a drizzle of extra virgin olive oil and some fresh basil seeds.