1 tbsp olive oil
1 stalk celery, chopped
1 tbp garlic infused oil
3 zucchini, quartered lengthways and cut into chunks
2 x 400g cans chopped tomatoes
small bunch basil, torn
25g Parmesan (or vegetarian alternative), finely grated
Heat the oil in a large frying pan over a medium heat.
Add the celery and cook for about 6 mins until softened.
Add the garlic infused oil and cook for 2 mins more.
Add the zucchini and cook for about 5 mins until starting to soften.
Tip in the tomatoes and give everything a good stir.
Simmer for 35-40 mins or until tomatoes are reduced and zucchini soft, then stir in the basil and Parmesan.
Recipe adapted from: Good Food