1 kg courgettes (any color)
50 ml extra virgin olive oil (plus extra for storing)
200 g onions, thinly sliced
500 g tomatoes (ripe and ready)
1 tablespoon white wine vinegar
1 tablespoon granulated sugar
1 garlic clove
1 slice of toasted bread
100 g ricotta
Juice and zest of one lemon
1 tablespoon olive oil
Chopped chives or green onions to taste
Salt and pepper to taste
Use a mandoline to thinly slice the courgettes. You can halve them then cut them into half-moons or keep them in thin discs for more texture.
If you're not using onions, just start with the courgettes. Put the oil and onions in a saucepan over a medium heat and cook for 10 minutes, or until soft and slightly browned. Add the courgettes and continue to cook over a medium heat for 20-30 minutes until they start to break down, stirring throughout.
Grate all the tomatoes on a box grater, leaving only the skin behind.
Add the grated tomato to the mix and continue to cook for another 30 minutes, stirring frequently. Add a little water if things begin to brown too much, though a little color here and there is a good thing. Add the vinegar, sugar and a generous pinch of salt and cook for another couple of minutes just to take the edge off the vinegar.
Remove from the heat and, once cooled, place in sterilized jars and top off with extra virgin olive oil before sealing with a lid.
Place the ricotta in a large bowl, add the olive oil, lemon juice and zest, salt and pepper, then whisk until smooth. Rub a little garlic on your toasted bread, spread the whipped ricotta, then top with the courgette caviar. Garnish with fresh lemon and chives or green onions.
Once cooled, the remaining zucchini mixture can be stored in sterilized jars with extra virgin olive oil and kept in a cool, dry place or in the refrigerator.
Watch the video recipe on @m_magazine in collaboration with @adip_food
Translation of an original article published in French on lemonde.fr; the publisher may only be liable for the French version.