Scrub and dry the zucchini. Trim ends and cut into 1/2-inch slices. Skin the tomato by dropping it into boiling water for 30 seconds and then plunging it into cold water; remove the core with a knife, and peel. If the tomato is ripe it will peel easily. Chop the tomato.

Heat butter in a pan (with lid). Add the zucchini, salt, and pepper. Stir to coat with the melted butter and cover the pan. Continue to cook, shaking the pan from time to time. About half way through cooking time (sooner if the tomato is less than perfectly ripe), add the chopped tomato and continue cooking until done, about 10 minutes altogether.

Serves 2

Arabella Boxer, First Slice Your Cookbook, 1964, Courgettes or Marrow with Tomatoes

If you make enough so there are leftovers, this dish puréed in the blender makes a delicious chilled soup.