Sautéed courgettes with mint

Sautéed courgettes with mint

By
From
The Natural Cook
Serves
1
Photographer
Laura Edwards

Be careful not to overcook these, or they will become dull and mushy.

Ingredients

Quantity Ingredient
100g courgettes
glug light olive oil
1 garlic clove
3 mint leaves

Method

  1. Cut the courgettes into 5 mm-thick slices on the diagonal. Heat a saucepan with the light olive oil, add the courgette slices and fry gently for about five minutes, turning occasionally. They will become a beautiful vivid green. Slice the garlic, add it to the pan and sauté for another two minutes. Chop the mint leaves. Finish with the finely chopped mint, salt and pepper.

Variation

  • Courgettes with sun-dried or oven-dried tomatoes, oregano and crushed walnuts: Chop and combine these ingredients with 1 quantity sautéed courgettes with mint, to make a delicious salad, going easy on all three so as not to swamp the delicate taste of courgette. Dress with a touch of red wine vinegar. Serves 1.

Storage

  • The sautéed courgettes will keep in a sealed container in the fridge for four days. They can be reheated in a sauté pan, with a glug more oil if needed.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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