Slow-cooked courgettes with mint

Slow-cooked courgettes with mint

By
From
How I cook
Serves
4-6
Photographer
Jason Lowe

This is one of my favourite ways of cooking this vegetable. With long, slow cooking courgettes take on a new depth of flavour and become so soft they are almost jammy in consistency. A beautiful accompaniment for a shoulder of lamb, it can also be served either warm or at room temperature drizzled with a little olive oil, alongside white fish such as sea bass or turbot.

Ingredients

Quantity Ingredient
1kg courgettes, trimmed
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, peeled and very finely chopped
1 dried red chilli
sea salt
handful mint leaves, very finely chopped

Method

  1. Slice the courgettes into fine rounds. Put the butter and olive oil into a heavy-based saucepan and heat gently until the butter melts. Add the garlic and crumble in the dried chilli, stir once or twice, then cook for a few minutes until the garlic is soft, but not coloured.
  2. Now add the courgettes with a good pinch of salt and put the lid on the pan. Cook over a low heat for 40 minutes, stirring regularly to ensure that the courgettes do not stick to the bottom of the pan. Once cooked they should be very soft, almost completely fallen apart.
  3. Stir the chopped mint through the courgettes and serve warm.
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