Sautéed courgettes with shallots and garlic

Sautéed courgettes with shallots and garlic

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 shallots
2-3 tablespoons olive oil
3-4 courgettes
1 garlic clove
1/2 lemon
salt
freshly ground black pepper

Method

  1. Halve, peel and slice the shallots. Heat the olive oil in a frying pan, add the shallots, cover and sweat until soft. Remove from the pan and set aside, reserving any oil remaining in the pan.
  2. Cut the courgettes on the diagonal into 1 cm-thick slices. Peel and crush the garlic. Finely grate the zest from the lemon.
  3. Return the frying pan to a medium heat and fry the courgettes until golden brown. Try not to let them get too brown; a deep golden colour is ideal.
  4. Add the garlic and the sweated shallots to the courgettes and continue to cook for 1 minute, then stir in the lemon zest and season well with salt and pepper. Serve at once.

Variations

  • Sautéed courgettes with shallots and pine nuts: Just before serving, add 50 g toasted pine nuts and ½ tablespoon coarsely chopped marjoram leaves to the sautéed courgettes and toss through.

    Sautéed courgettes with shallots, pine nuts and sun-blushed tomatoes: Add a handful of sun-blushed tomatoes, with 30 g black olives, to the variation above, and heat through.
Tags:
Leiths School of food and wine
cookery course
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