Zucchini, strictly speaking, aren’t controversial, but they do tend to get a pretty lukewarm reaction from many, including, regrettably, two of our test-kitchen colleagues. The reason for this is probably zucchini’s high water content, which tends to make them, well, watery. There are plenty of ways to combat this—frying and grilling are two examples—but we actually use it to our advantage here, cooking the zucchini slowly in their own juices, making them fantastically soft and enhancing their flavour by a long soak with fried garlic. (And in the process, we also managed to win over our two zucchini-iffy colleagues, we’re happy to announce.) —Excerpted from 'Flavor,' by Yotam Ottolenghi and Ixta Belfrage