Braised Zucchini and Green Peas with Mint

Method

1. 1

   Step 1: Warm the olive oil in a wide, heavy pan over medium-low heat. Add the onion and scallions with a pinch of salt and cook gently for 8 to 10 minutes, until soft and translucent but not browned.

2. 2

   Step 2: Add the garlic and cook 1 minute, then stir in the grated tomato and let it bubble for 3 minutes, until it thickens and the oil turns orange-gold around the edges.

3. 3

   Step 3: Add the zucchini batons and turn them carefully in the oil to coat. Season with 1 tsp salt and some pepper, pour in the stock, and bring to a simmer.

4. 4

   Step 4: Cover and cook on low for 15 minutes, shaking the pan every so often rather than stirring so the batons keep their shape.

5. 5

   Step 5: Add the peas and half the mint and dill, cover, and cook 10 minutes more, until the zucchini is fully tender and the liquid has reduced to a glossy, oily sauce. If it still looks watery, uncover for the last few minutes.

6. 6

   Step 6: Take the pan off the heat, stir in the lemon juice, and let it sit 10 minutes so the vegetables settle into the sauce. Serve warm, topped with the remaining herbs.

• #vegetarian
• #vegan
• #gluten-free
• #weeknight