Wash the zucchini and cut in half lengthways. Cut into thin strips with a knife. Bring water to the boil in a saucepan and add the zucchini strips to the saucepan. When the water boils again, cook for two to five minutes, depending on the thickness of the strips. Drain the zucchini in a colander and arrange on plates.
For the olive sauce, quarter the mini tomatoes and place in a small saucepan with the water, olive paste and pepper and heat. Let simmer for five minutes. Pour this olive sauce over the zucchini.
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