Smashed Courgette Paste

A simple but effective (and delicious!) way to use up the summer abundance of courgettes and marrows.

Serves 4 people


 

  • 2 cloves of garlic peeled and finely chopped
  • dried chillies chopped
  • small courgettes unevenly sliced
  • Salt and black pepper
  • Handful of fresh mint chopped
  • Juice of 1 lemon
  • Extra virgin olive oil

 

1. Put a couple of lugs olive oil in a hot pan that has a lid – a large frying pan is good- and fry garlic and chillies for a couple of minutes

2. Add courgettes and stir until coated with oil – turn the heat down and put on the lid.

3. Give the pan a shake every 5 minutes or so – for about 35 minutes or until the courgettes are really soft, (with a few chunky pieces), making sure the courgettes don’t catch on the bottom.

4. Remove from the heat and add seasoning to taste – mash with a fork if you want a smoother paste

5. Add the lemon juice and mint and loosen with some more olive oil.

6. Add 3-4 anchovies, and/ or a handful of Parmesan cheese, for a deeper flavour at the end of cooking if liked.

Method

1. Put a couple of lugs olive oil in a hot pan that has a lid – a large frying pan is good- and fry garlic and chillies for a couple of minutes

2. Add courgettes and stir until coated with oil – turn the heat down and put on the lid.

3. Give the pan a shake every 5 minutes or so – for about 35 minutes or until the courgettes are really soft, (with a few chunky pieces), making sure the courgettes don’t catch on the bottom.

4. Remove from the heat and add seasoning to taste – mash with a fork if you want a smoother paste

5. Add the lemon juice and mint and loosen with some more olive oil.

6. Add 3-4 anchovies, and/ or a handful of Parmesan cheese, for a deeper flavour at the end of cooking if liked.

Ingredients

 

  • 2 cloves of garlic peeled and finely chopped
  • dried chillies chopped
  • small courgettes unevenly sliced
  • Salt and black pepper
  • Handful of fresh mint chopped
  • Juice of 1 lemon
  • Extra virgin olive oil

 


Serve as a dip with pitta bread, crudités, on top of toasted bread/bruschetta or as a pasta topping.

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