Fast Recipes

Zucchini pa amb tomàquet

Australian Gourmet Traveller recipe for Zucchini pa amb tomàquet

By Emma Knowles
  • 30 mins cooking
  • Serves 4
  • Print
Zucchini pa amb tomàquet
Pa amb tomàquet is tomato-rubbed bread - a popular snack, tapa, side and breakfast dish in Catalonia.


  • 8 zucchini flowers, stalks thinly sliced on a mandolin, flowers detached, coarsely torn
  • 4 small zucchini, thinly sliced into rounds
  • ¼ Spanish onion, thinly sliced
  • 60 ml extra-virgin olive oil, plus extra for drizzling (¼ cup)
  • 30 ml Sherry vinegar
  • Juice and finely grated rind of 1 lemon
  • 1 garlic clove, finely chopped, plus 1 extra clove, halved, for rubbing
  • 8 thick slices sourdough bread
  • 1 very ripe tomato, halved
  • 2 tbsp coarsely torn oregano
  • To serve: shaved Manchego


  • 1
    Combine zucchini flower stalks, zucchini, onion, oil, vinegar, lemon rind and juice and garlic in a bowl, season to taste and set aside.
  • 2
    Meanwhile, preheat a char-grill pan over high heat. Drizzle bread with extra oil and grill, turning once, until toasted (2-3 minutes). Rub with cut-side of extra garlic, then rub well with cut-side of tomato and season to taste.
  • 3
    Add zucchini flower and oregano to zucchini mixture, toss to combine, pile on top of bread and serve scattered with Manchego.