Ingredients

• 6 zucchini (trimmed, cut into 2-inch sticks)
• 3 tbsp olive oil
• 2 tbsp butter
• 1 shallot (chopped)
• 398 mL plum tomatoes (canned, mashed with a fork)
• 3 tbsp stock (as needed)
• salt and pepper (to taste)
• 20 pitted black olives (halved)
• 1/4 tsp oregano (chopped)
• 1 tbsp parsley (chopped)
• 1 ball mozzarella cheese (cubed)

Instructions

1. Top and tail the zucchini, wash, dry and cut into 2-inch sticks.
2. Heat the oil and butter in a large shallow pan; cook the chopped shallot over low heat until softened.
3. Add the zucchini and cook a few minutes over high heat, then reduce to medium.
4. Add the mashed tomatoes, season with salt and pepper, and cook until the zucchini is tender, adding a little stock if needed.
5. Add the halved olives, oregano and parsley.
6. Scatter the cubed mozzarella over the top, cover the pan, switch off the heat and rest a few minutes before serving.

Cooking Tips

• Cut the zucchini into even sticks so they braise uniformly
• Hit the zucchini with high heat first for colour
• Add stock only if the pan runs dry
• Turn off the heat before the mozzarella goes on — it should soften, not seize
• Rest covered a few minutes before serving