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Courgettes 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.

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.
Course Main Course, Side Dish
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.  

Notes

TO SERVE

Garnish with a sprig of parsley and a wedge of lemon. 
 

VARIATIONS

Substitute the parsley with other fresh seasonal herbs such as basil, dill, oregano or thyme.