Slow cooked courgettes with basil and lemon
Chef:
Eleanor Ozich
Prep:
10 mins
Cook:
30 mins
Slowly braising the courgettes in its own liquid and a glug of extra virgin olive oil gives an amazing melt-in-your-mouth texture. Adding lots of basil and a bit of lemon juice right at the end adds a bright burst of freshness.
Extra virgin olive oil, for pan-frying
6 courgettes, sliced into rounds
Juice of 1 lemon
2–3 large handfuls of basil leaves, roughly chopped
Add enough olive oil to a medium-sized cast-iron saucepan or large heavy-based frying pan to cover the bottom of the pan. Warm the oil over medium heat.
Add the zucchini and stir to coat in the oil. Cover the pan, then reduce the heat to very low. Cook for 20–25 minutes, stirring every few minutes, until the zucchini softens.
Remove from the heat and add the lemon juice, basil and a good pinch of sea salt and freshly ground black pepper. Stir until combined, then serve.
Recipe taken from My Petite Kitchen Cookbook by Eleanor Ozich, published by Murdoch Books.
Serves
3-4 as a side
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables
Recipe Type
Starters, Entertaining, Family Dinners, Healthy, Quick Meals, Side Dish
Level of Difficulty
Easy
