Courgette, Photo by PH Morton
We had quite a lot of this versatile vegetable over the summer. Thank you, Mick. We appreciates your kindness and generosity. 🙂
We love courgettes (or zucchini as what it is called from across the pond.)
We roasted it in olive oil and lots of garlic. We steamed it. We boiled it. We stir-fried it. We used it for miswa soup. Perfect!
While looking at one of my growing number of cookery books, I found a recipe that sounded so gorgeous and French! 😉 I thought I would try it and hope you would too.
Courgette Ratte Recipe
Ingredients:
6 cloves of garlic, minced (more if you are really partial to garlic like me)
4-6 tablespoons of olive oil
6 medium-sized courgettes or zucchini, cut into fairly thin strips lengthways.
a good handful of cherry tomatoes
a good handful of basil leaves
salt and freshly ground black pepper to taste
Method of preparation:
Gently heat the oil using a large frying pan or a wok.
Add the garlic and saute for a few second until just turning golden brown (do not let it burn to prevent that slight bitter taste)
Add the sliced courgettes. Fry gently over a medium heat until they starts to brown.
Season with salt and ground black pepper.
Lightly squeezed the cherry tomatoes, until they are just bursting. Add them to the courgettes.
Cook for five minutes or until all the water from the tomatoes have evaporated leaving only the oil they are cooking from.
Remove from the heat and add the basil leaves. Cover the pan and leave for five minutes to give the basil leaves to slightly wilt in the heat.
Serve this delicious salad with slices of fresh baguette.
Enjoy!