Every summer we have a glut of courgettes and I’m always looking for new ways to cook them. This dish does not look pretty however the taste is sublime.
1 kg courgettes, cut into even size pieces
6 cloves garlic, crushed
6 tbsp extra virgin olive oil
squeeze of lemon
mint leaves to garnish
In a lidded pan over a medium low heat, gently warm the extra virgin olive oil, add the garlic and cook it for a few minutes to flavour the oil making sure it doesn’t burn.
Add the courgettes giving it all a good stir. generously season with salt and some freshly ground pepper. Put the lid on and leave with the lowest heat for one and a half hours to cook, stirring occasionally.
Check the seasoning, add a squeeze of lemon and scatter mint leaves. Serve as a side or with bread.
Ingredients
- 1 kg courgettes cut into uniform chunks, large ones halved
- 6 cloves garlic crushed
- 3 tbsp extra virgin olive oil
- squeeze of lemon
- torn mint leaves to garnish
Instructions
- In a lidded pan over a medium low heat, gently warm the extra virgin olive oil, add the garlic and cook it for a few minutes to flavour the oil making sure it doesn't burn.
- Add the courgettes giving it all a good stir. generously season with salt and some freshly ground pepper. Put the lid on and leave with the lowest heat for one and a half hours to cook, stirring occasionally.
- Check the seasoning, add a squeeze of lemon and scatter mint leaves. Serve as a side or with bread.
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