This recipe works well as a side dish but to turn it into a main meal, dice the courgettes or use baby ones, and serve tossed through pasta, couscous, bulgur wheat or quinoa.
Courgette Provencal
This recipe works well as a side dish but to turn it into a main meal, dice the courgettes or use baby ones, and serve tossed through pasta, couscous, bulgur wheat or quinoa.
Servings 4
Ingredients
- 2 courgettes
- 1 tbsp olive oil
- 15 g butter
- 2 cloves garlic, crushed
- 4 tbsp fresh breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 unwaxed organic lemon
- Sea salt and black pepper
Instructions
- Slice the courgettes and dry them in a clean tea towel or kitchen paper.
- Heat the olive oil and butter in a large non-stick pan on medium heat and fry the courgette slices until they are lightly browned on each side.
- Add the crushed garlic and sauté for about 30 seconds. Turn up the heat, add the breadcrumbs, and stir until they are golden and crisp.
- Stir in the parsley, season to taste, grate some lemon zest on top and serve.