- 2 cloves garlic, finely sliced
- 4 medium zucchini, grated
- 2 cups tomato passata
- 1/2 bunch basil or flat leaf parsley, leaves picked
- parmesan cheese, to serve
Heat 2 tablespoons olive oil in a large saucepan and cook garlic over a high heat for 30 seconds or until just starting to brown.
Add zucchini and cook stirring for a couple of minutes.
Add passata and 2 cups water and bring to the boil. Simmer for 7-8 minutes or until zucchini is tender.
Taste and season and toss through herbs.
Serve with cheese grated on the top.
Recipe from: thestonesoup