Long tomato courgette recipe by of 15-09-2015 [Updated on 07-02-2018]
White, long, Neapolitan courgette ... or directly "cocozza" ... these and others are the names reserved for this particular vegetable, similar to courgette and yet so different in color and above all flavor. They tell me that they are excellent prepared in many ways: stuffed, fried, with potatoes ... I had the opportunity to taste a long courgette from Cilento, stewed with onion and some cherry tomatoes (a preparation that takes the name of zucchini soup ), and I must say that I liked it a lot, so once I got the raw material, I decided to try my hand at its preparation and this is the result. Girls, today I'm out of office: Ivano for the second consecutive year has organized a free event here in Naples, the seocamp, a meeting with 20 speakers from all over Italy who will give information on the world of seo, and you don't know how proud I am of him who manages, in a city like Naples, to organize such an event. So today no stove, but alongside my love for his seocamp;) I leave you to the recipe for this tomato courgette and we'll read about it later; *
How to make long zucchini with tomato
Wash and peel the courgette, then cut it into not too small pieces.
Clean the onion and cut it into 4 and then into slices.
Pour a drizzle of oil into a saucepan, add the onion and when it starts to wilt add the courgettes.
Add water to cover half the courgettes, add salt and start cooking.
When the courgettes have started to soften, cut the tomatoes into 4 and add them.
Cook until the courgette peel is soft enough under the fork, without being really soft (if you overcook the pulp it will start to come apart). The total cooking time will depend on the size of the zucchini cubes: in all, 25-30 minutes were enough.
If you want, you can serve it with the addition of basil and parmesan, but this zucchini soup is delicious even so, precisely in its simplicity.