Ingredients:

• 3 medium size zucchini
• 2-3 big tomatoes
• 1 big onion
• 2 tablespoons of all purpose flour
• 2-3 tablespoons of sunflower oil
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Start of by blanching tomatoes (don’t remove seeds): cut skin of each tomato X-like on the tip, put into boiling water for 20 sec, then put under cold water; once they are cooled down enough – remove skin:

   

3. Warm up high side skillet with 1-1.5 a table spoon of oil over moderate heat. Peel onion and slice it into quarter circles, move to warmed up skillet and fry until soft and colored, stir from time to time:

   

4. While onions are cooking, slice all zucchini into half inch tick circles:

   

5. Warm up another skillet with other 1-1.5 table spoon of oil over moderate-high heat. Dust zucchini pieces in flour:

   

6. Move them to the warmed up skillet and fry until golden brown from one side:

   

7. While zucchini are cooking, chop peeled tomatoes and add them to the fried onions; continue cooking, stir from time to time:

   

8. When zucchini are ready from one side, flip them to other one and fry until the same color:

   

9. Move browned zucchini pieces to pot with thick sides (cast-iron one, dutch oven, or so) and arrange them in 1 layer:

   

10. Tomato and onion sauce should look more like a paste by now, add salt to it (consider that sauce should share salt with zucchini as well, so put more), then turn burner under sauce off:

    

11. You will need to alternate layers of zucchini with layers of sauce, so depending of size of cooking pot it maybe 2 layers of each or more (mine pot is big enough to fit 2 layers of each). So pour part of sauce over first layer of fried zucchini:

    

12. Continue frying rest of zuchinni (dipped into flour) from both sides and move cooked pieces to the pot to arrange second layer (or more):

    

13. Pour rest of the sauce over the last layer of fried zucchini, cover with a lid and put on low heat burner, bring to slow boil:

    

14. Continue cooking until zucchini are completely soft (about 50mins on slow boiling under a lid), then mix good with a spoon, add more salt to taste if need, and transfer to the serving dish:

    

15. Zucchini paste can be served warm or cooled down, it is great topping for finger food (bread toasts, crackers) or a side dish: