A summery recipe from Nigel Slater’s ” Real Cooking”.
Ingredients
- 6 small courgettes
- fruity olive oil
- a juicy lemon
- 2 handfuls basil leaves torn roughly
Servings:
Instructions
- Slice the courgettes at an angle, each one into about 6 pieces. Heat a little olive oil in a shallow pan, enough to cover the bottom plus a bit more.
- Add the courgettes then cover and cook for about 20 minutes over a low heat, stirring from time to time, until golden and starting to turn brown on their cut edges.
- Lift the vegetables out with a slotted spoon and squeeze the lemon juice in to the pan. Scrape and stir in any sticky bits from the bottom. Throw in the basil leaves and season.
- Toss the juices over the courgettes and eat hot.
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