|Garlic||1 Clove (5 gm), thinly sliced|
|Onion||1 Small, finely chopped|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Cumin seeds||1 Teaspoon|
|Zucchini||12 Ounce, sliced (375 Gram)|
|Tomatoes||2 , skinned, seeded and chopped|
|Chopped herbs||1 Tablespoon (For Garnish)|
Heat the oil in a pan, add the garlic and onion and cook for 10 minutes, without browning.
Add the wine, bring to the boil and boil rapidly until reduced by half.
Add the bouquet garni, cumin seeds, zucchini, and salt and pepper to taste.
Stir well and cook for 5 to 7 minutes, until the zucchini are just tender.
Remove from the heat and stir in the tomatoes.
Leave until cool.
Remove the bouquet garni and chill for at least 2 hours.
Serve garnished with chopped herbs.