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Rather than frying in oil these are steam fried but are just as delicious.

I used 1 med-large per person. Adjust as needed.

2 courgettes (washed and topped and tailed)
2 cloves of garlic – peeled and crushed or finely chopped
1 tsp of marigold bouillon stock (or equivalent)
1/4 cup of water

Method
Either julienne the courgettes by hand or on a mandolin. I prefer the thicker setting as you don’t want them going to mush when cooked.

Heat a frying pan over a medium flam

Add the courgettes to the dry pan

Sprinkle over the stock powder

Let them cook for 1-2 minutes

Add the water and continue to cook for 2 mins until the water has evaporated and the courgettes are cooked.

Add salt and pepper to taste.

Serve.

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