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1 large clove garlic, slightly crushed but not peeled
1 sprig fresh thyme
fine salt
1 small leaf fresh basil, very finely sliced (optional)
freshly ground black pepper
1 tablespoon olive oil
high-quality olive oil
chicken stock
400 g zucchini, , ends trimmed, 2" dice
Recipe preparation steps
1
Heat the oil in a saucepan over medium heat. Add the garlic and thyme. When the oil starts to smoke, add the zucchini. Season with salt and cover the saucepan. Stir frequently to keep the contents from sticking.
2
When the zucchini is cooked and soft, remove from the heat. Remove and discard the thyme sprig. Remove the garlic clove. Squeeze the cooked garlic flesh from the skin back into the saucepan. Discard the skin. Puree the zucchini and garlic with a fork.
3
Mix in a little oil and stock to smooth the texture of the puree. Add the optional basil, taste for salt, and season with a little black pepper.
4
Using a fork, mold the puree into a flat disk in the center of individual, heated serving plates.
Prep time 
